Ceviche Recipe
Ingredients
| 1 lb. firm-texture, skinless red snapper, rock cod, halibut or other lean white fish fillets | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| 1 large tomato, seeded, diced | ||
| Avocado | 1 , diced | |
| Green onions | 3 , thinly sliced | |
| Ripe olives | 1/2 Cup (16 tbs), sliced | |
| Chopped | 1 Tablespoon, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| Cilantro | 2 Teaspoon, finely chopped | |
| 1-1/2 teaspoons finely chopped oregano or 1/2 teaspoon dried leaf oregano | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Cilantro leaves | 4 | |
Directions
Cut fish into 1/2-inch pieces; place in a deep bowl.
Pour lime juice over fish pieces.
Cover and refrigerate at least 3 hours, stirring once or twice.
Drain fish; stir in tomato, avocado, green onions, olives, chilies, garlic, oil, chopped cilantro and oregano.
Season with salt and pepper to taste.
Garnish with cilantro leaves.
Pour lime juice over fish pieces.
Cover and refrigerate at least 3 hours, stirring once or twice.
Drain fish; stir in tomato, avocado, green onions, olives, chilies, garlic, oil, chopped cilantro and oregano.
Season with salt and pepper to taste.
Garnish with cilantro leaves.
Chef
