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!
serves4 - 6
prep time20 Min
1 and 1/2 lb
sole, or other firm-fleshed white fish
fresh lime juice
finely chopped red onion
finely chopped fresh parsley
firm tomato, peeled, seeded and finely chopped
finely chopped canned green chilis
garlic, finely chopped
1 and 1/2 tsp
freshly ground black pepper
dash of tabasco sauce (optional)
chopped cilantro for garnish
How To Make
Cut fish into small strips or squares. Cover with lime juice and refrigerate for four hours. Drain.
Blend all the remaining ingredients and toss with the fish. Chill. Serve garnished with a good sprinkling of the chopped cilantro.
*If you want to up the hotness factor, substitute the canned chilis with fresh, finely chopped jalapenos to taste.
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