Traditional Ceviche Recipe - Cooking Index
Traditional Ceviche Recipe - Cooking Index
| 3/4 lb | Very fresh, white-fleshed ocean fish, | |
| Such as cod | ||
| 1/2 cup | Fresh lime juice | |
| 1 1/2 tablespoons | Minced serrano peppers | |
| 1/2 cup | Chopped tomato | |
| 1/2 cup | Small-diced avocado | |
| 1 tablespoon | Minced onion | |
| 2 tablespoons | Chopped fresh cilantro | |
| 1 tablespoon | Olive oil | |
| 1/2 teaspoon | Salt | |
| 8 | Corn tortillas - cut thick strips, | |
| And fried until crisp | ||
| Lime wedges |
Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges.
This recipe yields 4 appetizer servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2181 broadcast 05-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.