Ceviche #3

Yield: 4 Servings

Measure Ingredient
1 pounds Firm; fleshed white fish filets (such as lake bass; red snapper or sea bass); cut into 1/2 inch pieces
1 cup Fresh lime juice
Salt to taste
¼ cup Olive oil
½ Clove garlic; minced
1 small Onion; chopped
1 small Green pepper; chopped
¾ teaspoon Salt
¼ teaspoon Pepper
Lettuce leaves
Chopped tomatoes
Sliced avocados

In a ceramic or glass bowl, combine the fish with the lime juice and salt to taste. Chill the mixture overnight. Be sure fish is covered by lime juice as this cooks the fish. Next day, combine oil, garlic, onions, pepper, salt and black pepper in a small bowl and mix well. Drain fish well. Return to dish. Pour oil mixture over fish and toss gently. Let stand 30 minutes. Arrange lettuce leaves in chilled dishes and top with fish.

Garnish with chopped tomatoes and avocado slices. Serves 4 to 6 as a first course. If used for an appetizer, arrange in dish and serve cocktail sauce (omit tomatoes and avocado). Yield: 4 to 6 servings.

DR. ALBERT JOHNSON

REFRIGERATE OVERNIGHT

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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