"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:
-
1 1/2 lbs. fresh fish fillets (cod, trigger, red snapper)
-
1 large fresh Tomato, diced 1/4 or less
-
1 cup yellow onion, diced 1/4 or less
-
1/2 cup fresh squeezed lemon or lime juice
-
1 tbl. fresh Garlic, chopped fine
-
1/4 cup fresh Cilantro, chopped fine
-
2 fresh green Serrano Peppers
-
1 tsp. Salt
-
1 tsp. fresh ground Black Pepper
-
Saltine crackers or French bread loaf
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.
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