Simple and Tasty Ceviche

By Martha Price
@Karenella

The first time I tasted ceviche was several years ago when my husband brought some home that a co-worker had made. I was hooked. I looked through my cookbooks for the simplest ceviche recipe I could find (because I figured I wouldn't make it if it wasn't simple), and settled on a recipe I found in a cookbook that I got free at the supermarket with a purchase of Dash laundry detergent. There may be better ceviche recipes out there, but I have yet to stray from this one!
I eat this on crackers, or just by itself!

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

4 - 6

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1 and 1/2 lb: sole, or other firm-fleshed white fish
1 c: fresh lime juice
1/2 c: olive oil
3/4 c: finely chopped red onion
1/4 c: finely chopped fresh parsley
1: firm tomato, peeled, seeded and finely chopped
2 Tbsp: finely chopped canned green chilis
1 clove: garlic, finely chopped
1 and 1/2 tsp: salt
1 tsp: freshly ground black pepper
: dash of tabasco sauce (optional)
: chopped cilantro for garnish

How to Make Simple and Tasty Ceviche

Step-by-Step

1Cut fish into small strips or squares. Cover with lime juice and refrigerate for four hours. Drain.
2Blend all the remaining ingredients and toss with the fish. Chill. Serve garnished with a good sprinkling of the chopped cilantro.
3*If you want to up the hotness factor, substitute the canned chilis with fresh, finely chopped jalapenos to taste.

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