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CEVICHE Recipe

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This recipe for CEVICHE, by , is from The greeley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
tania greeley

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds of catfish fillets (any whitefish, fresh or saltwater will do, or some shrimp may be added.)
3-4 medium tomatoes
5-6 Serrano peppers
1 onion
24 limes
1/2 tablespoon salt
1/4 cup cilantro (finely chopped)

Directions:
Directions:
Dice fish into small pieces approximately an inch in size. Place in large plastic or glass bowl - it doesn't need to be shallow.
Using a lime juicer, add the juice of all 24 limes. Marinate for 1 to 1-1/2 hours in the refrigerator. Dice onion, tomatoes, and serranos and add to the fish mixture. Stir in salt and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.

Personal Notes:
Personal Notes:
Remember to use 7-8 limes per pound of fish.

 

 

 

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