Alamo, where Jalapeņo jelly is very popular!!

"Secrets to Cooking TexMex"

Ceviche (marinated fish in lemon/lime juice)

Ceviche is one of the healthiest of all TexMex dishes.  They key to making great ceviche is
to select a fresh, firm, cold water type fish and to marinate at least 12 hours.
This recipe will serve 4 adults as an appetizer when served on saltine crackers or thin
sliced bread
.
INGREDIENTS: DIRECTIONS:
Cut the fish fillets into small pieces, no larger than 1/4 of an inch.  

Place into a glass or ceramic bowl and pour the lemon juice and 
stir to coat all the fish pieces.  Cover and refrigerate for at least 6 hours.  
The fish is ‘cooked’ when it is solid in the middle.

Check after 6 hours by slicing a piece in half. The acid from the lemon will cook the fish.
When ‘done’, drain the juice from the fish and proceed with the rest of the recipe.

Cut the outer skin (green part only) off the serrano peppers and dice very fine.
Put into bowl and immediately wash your hands with soap and water.
Add the chopped onion, tomato, garlic, cilantro, salt and black pepper.
Stir to mix well and serve in a bowl on top of a plate lined with the crackers,
sliced bread, or both.  Ceviche is a great appetizer when served with a margarita
or an ice cold beer.

www.texmex.net


BACK TO RECIPES  HOME  DICTIONARY  PRODUCTS

TORTILLA EXPRESS  FRONT PORCH  HIT THE TRAIL ORDER FORM


Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.