"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Ceviche Mexican Recipe

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This recipe for Ceviche Mexican, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Max Pace
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. of red snapper (or firm fish) fillets cut in to 1/4 inch pieces
1/2 cup of fresh squeezed lemon juice
1/2 cup of fresh squeezed lime juice
1/2 cup of red onion finely diced
1 cup of finely chopped fresh seeded tomatoes
1 serrano chilli, seeded and fine diced
2 table spoons of salt (sea salt is better)
Dash of tabasco or a light pinch of cayenne pepper

Directions:
Directions:
I mix all of these ingredients in a gallon zip lock and put in the refrigerator (or ice chest when I'm on the boat) and mix the ceviche every hour. It will be ready to serve in 3 hours. Serve with either crackers, tortilla's or tortilla chips.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You will see the fish turn from a pink to a white from the acid in the lemons and limes cooking the fish with out heat. I keep these simple ingredients on the boat and usually take one of our smaller fish to make this dish and it is always a big hit on the boat. Always use very fresh fish....

 

 

 

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