Southwestern ceviche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Firm, white fish, such as red snapper |
| ½ | teaspoon | Grated lime peel |
| ¼ | cup | Lime juice |
| 2 | tablespoons | Green chiles; diced |
| 2 | teaspoons | Olive oil |
| ¼ | teaspoon | Minced garlic |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| Hot pepper sauce to taste | ||
| 1 | Avocado; diced | |
| 1 | medium | Tomato; seeded & diced |
| ¼ | cup | Blanched slivered almonds; toasted |
| 2 | tablespoons | Green onions; thinly sliced |
| 2 | tablespoons | Cilantro; chopped |
| 1 | cup | Red cabbage |
| 2 | Head Belgian endive; leaves separated | |
Directions
Cut fish into ½ inch chunks. Stir together lime peel, lime juice, diced green chilies, olive oil, garlic, cumin, salt and hot pepper sauce. Stir in fish chunks; cover and marinate.
Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 07:53:45 -0800 From: Gerald Edgerton <jerrye@...>