Ceviche #3
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Ceviche #3
Last updated 6/12/2012 1:12:44 AM. Recipe ID 40831. Report a problem with this recipe.
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      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.
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 40831 (Apr 03, 2005)

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