Ceviche

Name: Ceviche
Cuisine: Mexico
Ingredients: 1 pound halibut, or any firm white non-fatty fish; 1 pound halibut, or any firm white non-fatty fish; 2 lemons or limes; 2 lemons or limes; ½ pound tomatoes, peeled and seeded; 1 small green pepper, diced; 4 tablespoons olive oil 4 tablespoons finely-chopped parsley; 4 tablespoons olive oil 4 tablespoons finely-chopped parsley; 1–2 tablespoons wine vinegar; dash tabasco sauce; ½ teaspoon oregano; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 avocado pear; 6 stuffed olives

Mexican Seafood Cocktail

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 pound halibut, or any firm white non-fatty fish
2 lemons or limes
½

Americas
Mexico
Starter
Gluten-free
Pescatarian

Method

Fillet, skin and dice raw fish. Place in a glass bowl; pour lemon or lime juice over it and marinate for 3 hours, turning fish pieces with a wooden spoon from time to time, so that juice turns the fish snowy-white and non-transparent. It will look and flake like cooked fish.

Dice the tomatoes and add to the fish. Add diced green pepper to fish mixture with olive oil, parsley, vinegar, T