Spicy ceviche

Yield: 6 Servings

Measure Ingredient
1 cup Fresh lime juice
1 cup Fresh lemon juice
1 tablespoon Hot pepper flakes or hot red chili peppers, finely chopped
2 \N Red onions, thinly sliced and separated into rings
1 \N Clove garlic, chopped very fine
\N \N Salt and freshly ground black pepper to taste
1 pounds Grey sole fillets cut into 1\" pieces (or substitute any other firm, white, mild flavored fish)
1 pounds Scallops
½ cup Parsley or cilantro, coarsely chopped
\N \N Lettuce leaves for garnish

Combine all the ingredients in a glass or ceramic dish or bowl. Metal may affect the flavor of the dish. If the marinade does not cover the fish, add more lime or lemon juice. Cover and refrigerate the dish for 3 hours, or until the fish is white and opaque, indicating that it has been "cooked" by the acidity of the marinade. Serve individual portions on a bed of lettuce.

Although this is not traditionally done, it may be served with crackers or thin slices of French bread.

Posted to MM-Recipes Digest by q591b4@... on Sep 26, 1998

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