Ceviche - desota
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Raw Yellow Fin tuna |
| 1 | pounds | Bay scallops |
| 2 | pounds | Orange Roughy |
| 2 | mediums | Jalapeno chile pepper; seeded & fin chopped |
| 2 | mediums | Serrano pepper; seeded & fin chopped |
| 1 | Red, green, and yellow bell peppers; seeded & finely chopped | |
| 1 | pack | Sun Dried tomatoes; thinly sliced |
| 5 | Cloves garlic; crushed & fin chopped (use 2 different types of garlic) | |
| 5 | Sprigs each cilantro and parsley; finely chopped | |
| 2 | tablespoons | Fresh ground black pepper |
| 1 | tablespoon | Sea salt |
| ½ | cup | Good olive oil |
| Juice of 15 to 20 limes | ||
Directions
Thinly slice tuna and Orange Roughy and put in a clean ceramic crock. Add all of the other ingredients and mix well. Cover fish with lime juice.
Cover crock with cheese cloth and refrigerate for 24 hours. Serve with cold Irish beer and Italian bread.
Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 07:53:45 -0800 From: Gerald Edgerton <jerrye@...>