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Prep Time: 360 Minutes Cook Time: 0 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Three years in South Texas made us ceviche afficionados. The secret is plenty of lime juice in both the marinade and the dressing - but dump the marinade after the fish has cooked! Ingredients:
1 lb fish (haddock, flounder, snapper, etc.) |
3 limes, juice of |
2 tomatoes (chopped fine, remove seeds and juice) |
1 large green pepper (chopped fine) |
3 celery ribs (chopped fine) |
1 onion (chopped fine) |
1 bunch cilantro |
2 tablespoons olive oil |
2 limes, juice of |
2 jalapenos, minced (remove seeds and ribs) |
2 garlic cloves, finely chopped |
1 teaspoon cayenne pepper |
3/4 teaspoon cumin |
salt and pepper |
Directions:
1. Cut the fish up into quarter-inch pieces and soak in juice of 3 limes covered in the refrigerator for a good 4 hours (overnight is even better!).
2. Drain off the lime juice.
3. Add the tomatoes, green pepper, celery, onion and cilantro. Mix thoroughly.
4. Make the following dressing:.
5. 2 tablespoons olive oil.
6. juice of 2 limes.
7. 2 minced jalapenos (remove seeds and ribs).
8. 2 cloves of garlic, finely chopped.
9. 1 teaspoons cayenne pepper.
10. 3/4 teaspoons cumin.
11. salt and pepper to taste.
12. Mix dressing thoroughly, pour over salad and mix again. Then refrigerate for at least 1 hour and serve with tortilla chips or crusty bread.
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