Mexican Ceviche

[Import Manager]

#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.



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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

[Pistolero]

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.

[NoSlack]

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