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Cebiche (fish dish) Recipe

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This recipe for Cebiche (fish dish), by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. firm-fleshed white fish like sole, snapper or cod
(Fresh cod is what we buy since it is a favorite here in Spain and is the cheapest of the three!)
2 or 3 large tomatoes, seeded diced
2 avocados diced
1 sweet onion diced (optional, but not for us!)
2 tsp. salt
pinch of cayenne pepper
1 c. of fresh cilantro, chopped

Directions:
Directions:
Marinate fish in lime juice, as much as needed to be entirely immersed, in a covered glass dish or Tupperware in the refrigerator at least 3 hours (even overnight). Drain the fish when you are ready to prepare the dish but do not rinse. Mix tomatoes, avocados and onion with the fish and add the rest of the seasonings. Serve spread lightly on fried corn tortillas, called tostadas. You can buy them already fried in many grocery stores. If you can find the six inch ones you can use nacho rounds and put a spoonful on each one.

Personal Notes:
Personal Notes:
This is a pig-out food for Marilyn and me, which is no surprise, as the origin of cebiche is the root cebo (animal feed)! A poor manīs dish has once again been elevated to gourmet.

 

 

 

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