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Ceviche Recipe

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This recipe for Ceviche is from The Dean-Corona Family 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:  
1 lb white skinless fish fillets
1/2 c. fresh lime juice
1/2 c. chopped onion
1 c. chopped tomatoes
1 small chopped jalapeņo pepper
2 tbsp. chopped fresh parsley
30 pimiento stuffed olives
20 capers
1/2 cup olive oil
salt and pepper to taste
1/4 tsp. oregano
Directions:
Directions:
Cut the fish into dime size pieces. Place fish pieces in a skillet in enough water to cover and cook on very low heat for 3-4 minutes or until the fish is opaque. Drain. Place fish pieces and lime juice in a bowl with a sealed lid and refrigerate for at least 4 hours. Drain fish and mix with remaining ingredients.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
You can always add or subtract ingredients according to taste.

 

 

 

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