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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Punta Colorada Ceviche' Recipe

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This recipe for Punta Colorada Ceviche' is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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