Ceviche (marinated fish)
Source of Recipe
by Millie, from Lady’s kitchen
List of Ingredients
1 pound of fresh or frozen haddock I use any firm white fish. Fresh tuna is a killer
1 cup of fresh lime or lemon juice {NO frozen}
1/4 cup olive oil
1 small onion
2 to 3 pickled serrano peppers, rinsed, seeded and cut into strips. I use jalapenos
3/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2 medium tomatoes
Recipe
Thaw frozen fish. {if using frozen it is easier it cut them if they are still a little icy} and cut fish fillets into 1/2inch cubes. In a nonmetal bowl cover cubed fish with lime or lemon juice. Cover and refrigerate 4 hours or over night. {I do it over nite} or til fish is opaque stirring gently a time or two. Thinly slice the onion, separate in to rings. Add to fish with pickled peppers, olive oil,, salt, oregano and pepper. Toss gently to combine well and chill. Peel seed and chop tomatoes. Toss with chilled fish mixture just before serving. Makes 10 or 12 appetizer servings.
LADY’s NOTES:
add stuff…..
I put some celery in the last and I cut the onions really thin and then in half so you dont make such a mess putting it into your mouth.
When The cooking (soakin in the juice part ~ no fire involved!) is done I have sometimes poured a little of the lemon juice off. Not all by any means just some. You have to sort of play it by ear. As far as I am concerned it is like any Mexican dish. The longer it sets the better It tastes. Thats why I let it be over night and I usually start adding stuff about noon if we are eating it that night. Just make sure the tomatoes are last
|
Â
Â
Â
|
member logon
