Mexican Ceviche

#0, Mexican Ceviche
Posted by NoSlack on May-26-02 at 10:33 AM

LAST EDITED ON May-26-02 AT 10:34 AM (PST)

Title: CEVICHE
Categories: Fish, Mexican
Yield: 6 servings (make a double batch, you'll thank me later)
1 lb Snapper fillets(don't buy any snapper, use Barracuda, Dorado or Yellowtail. Bleed and ice your catch for better results)
8 oz Lime juice
1 lg Onion; finely chopped (good easy on the onion, 2 slices are fine)
1 sm Jalapeño pepper; chopped
2 md Tomato; finely chopped
30 Olive, green pitted
1/8 ts Cumin
20 Capers
1/4 c Cilantro, fresh; chopped
1/4 c Olive oil
Salt; to taste
Pepper; to taste
Oregano; to taste

Marinate fish in lime juice for 4 to 5 hours, until fish turns white. Drain; mix with all other ingredients. Serve chilled.
http://www.bocaboard.com/data/500/Ceviche.JPG


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#1, RE: Mexican Ceviche
Posted by SBSRF on May-27-02 at 08:55 AM
In response to message #0

Mike, thanks for the recipe. Never made it but have tasted some mighty fine batches. I'll give it a go. Do you chunk the fish to marinate or leave the fillets whole?

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#2, RE: Mexican Ceviche
Posted by NoSlack on May-27-02 at 05:26 PM
In response to message #1

Chunk it up in 1/2" to 3/4" cubes then soak it in the lime jiuce.
Mike


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#3, RE: Mexican Ceviche
Posted by sharkwaters on May-28-02 at 09:05 PM
In response to message #2

Steve, talk about mouth watering. That picture looks great. I'll try that one ASAP. Thanks.
Bob W TUNACIOUS

Just when I thought I had Mexican Ceviche down pat.....You add green olives and capers.....guess I'll have to try that now...something tells me it will create an improvement in my traditional recipe.

Once you make it with the olives you'll never go back to the old way. What a difference they make in the overall flavor of the dish.

Mike