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Ceviche Recipe

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This recipe for Ceviche, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Thursday, January 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. red fish, red snapper, shark or any firm fleshed fish of your choice. Small cooked shrimp may also be used, chop fish into small pieces
12 limes or enough to cover fish completely
2 onions, chopped
3 firm tomatoes, chopped
4 or more chile serranos, seeded and chopped
2 cloves garlic, mashed
Salt & pepper
2 TBS olive oil
1 bunch cilantro, chopped or torn
1 cup chopped green olives

Directions:
Directions:
Squeeze limes and marinate chopped fish in juice, covered, in refrigerator several hours or until opaque. Pour fish into a colander and drain. Combine fish with rest of ingredients, toss to combine; correct seasonings. Add more fresh squeezed lime juice if needed. Ceviche improves resting in refrigerator. Serve with saltines

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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