Ceviche #3
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Ceviche #3
  Fish  
Last updated 6/12/2012 1:12:44 AM. Recipe ID 40831. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Ceviche #3
 Categories: Fish
      Yield: 4 Servings
 
      1 lb Firm; fleshed white fish
           -filets (such as lake bass;
           -red snapper or sea bass);
           -cut into 1/2 inch pieces
      1 c  Fresh lime juice
           Salt to taste
    1/4 c  Olive oil
    1/2    Clove garlic; minced
      1 sm Onion; chopped
      1 sm Green pepper; chopped
    3/4 ts Salt
    1/4 ts Pepper
           Lettuce leaves
           Chopped tomatoes
           Sliced avocados
 
  In a ceramic or glass bowl, combine the fish with the lime juice and
  salt to taste. Chill the mixture overnight. Be sure fish is covered
  by lime juice as this cooks the fish. Next day, combine oil, garlic,
  onions, pepper, salt and black pepper in a small bowl and mix well.
  Drain fish well. Return to dish. Pour oil mixture over fish and toss
  gently. Let stand 30 minutes. Arrange lettuce leaves in chilled
  dishes and top with fish. Garnish with chopped tomatoes and avocado
  slices. Serves 4 to 6 as a first course. If used for an appetizer,
  arrange in dish and serve cocktail sauce (omit tomatoes and avocado).
  Yield: 4 to 6 servings.
  
  DR. ALBERT JOHNSON
  
  REFRIGERATE OVERNIGHT
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 40831 (Apr 03, 2005)

[an error occurred while processing this directive]