Ceviche Recipe
Ingredients
| Haddock fillets | 1 pound, frozen | |
| 1 cup fresh lime or lemon juice | ||
| Onion | 1 Small, separated into rings | |
| 2 to 3 pickled serrano peppers, rinsed, seeded, and cut into strips | ||
| 1/4 cup olive oil or cooking oil | ||
| Salt | 3/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| 2 medium tomatoes, peeled, seeded, and chopped | ||
Directions
Thaw fish, if frozen.
Cut into 1/2-inch cubes.
In nonmetal bowl cover fish with lime juice.
Cover and chill 4 hours or overnight or till fish is opaque, turning occasionally.
Add onion, peppers, oil, salt, oregano, and pepper to fish.
Toss gently to combine; chill.
Toss tomato with chilled fish mixture.
Sprinkle with snipped parsley, if desired.
Cut into 1/2-inch cubes.
In nonmetal bowl cover fish with lime juice.
Cover and chill 4 hours or overnight or till fish is opaque, turning occasionally.
Add onion, peppers, oil, salt, oregano, and pepper to fish.
Toss gently to combine; chill.
Toss tomato with chilled fish mixture.
Sprinkle with snipped parsley, if desired.
Chef
