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Punta Colorada Ceviche' Recipe

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This recipe for Punta Colorada Ceviche', by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis Cox
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2.2 Ibs. of fish
1 cup Lemon/Lime Juice
1 Onion
2 Tomatoes
6 Chile jalapeņo (hot ones)
2 Celery
1 Bunch Cilantro
12 oz. Catsup
1 tbsp each of Salt and Pepper
2 tbsp. Olive Oil

Directions:
Directions:
Cut fish into very small pieces and add lemon/lime juice, 8 oz cup. Let fish refrigerate and stand for 2 hours.

Cut into small pieces; 2 tomatoes (use only the meat of the tomato, discard seeds and gel) , 1 onion, 6 chili jalapeņos (hot ones), 2 celery,1 bunch of cilantro(chop the leaves into small segments).

After the fish marinates for 2 hours, add all the vegetables and add 12 ounces of catsup. Add one tablespoon of salt, 1-tablespoon pepper, and 2 tablespoons of olive Oil.

Blend-all-ingredients together.

Number Of Servings:
Number Of Servings:
4 Quarts - Party Size
Preparation Time:
Preparation Time:
4-5 Hours
Personal Notes:
Personal Notes:
Eat with crackers or tortilla chips and beer. Fish choices; mahi-mahi (Dorado), halibut, tuna. small bay shrimp, small/mini scallops. Use only the leaves of the Cilantro, no stems (tedious preparation but worth it).

 

 

 

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