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Ceviche Recipe

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This recipe for Ceviche is from Gringo's Guide to Mexican Cooking, 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. fresh fish fillets, turbo, red snapper, or a combination, you can also use shellfish like scallops or shrimp
1- 1 1/2 cups FRESH lime juice, enough to cover the seafood
6-8 green onions, chopped
2 large tomatoes, chopped
1/4 cup cilantro, chopped
1/2 cup green chiles, your choice
1 tsp. oregano
2 avacados, diced
salt & pepper to taste
Directions:
Directions:
Cut fish/seafood into bite-sized pieces and place in large glass bowl. Pour lime juice over seafood. Put in refrigerator for at least two hours. This process "cooks" the fish. Add remaining ingredients, except avocados. Put back in refrigerator for another 4 hours. Add avacados and serve. You can layer the ceviche and avocado in a sherbert glass or put it in a salad bowl on top of lettuce leaves, garnish with avocado slices.


Preparation Time: 6+ hours

Serves 4-6
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
6+ hours
Personal Notes:
Personal Notes:
This dish is made with raw fish, it actually cooks in the lime juice. In Mexico ceviche is served as an appetizer. It can be served as a salad or main dish.

 

 

 

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