Ceviche Recipe - Cooking Index
Ceviche Recipe - Cooking Index
This recipe is prepared in advance to be served cold. You may substitute tuna or red snapper for the scallops.
Type: Fish, Vegetables| 1 lb | Bay scallops | |
| 3/4 cup | Fresh lime or lemon juice | |
| 1 cup | Onion - sliced (large) | |
| 1 cup | Hot green chili - chopped (small) | |
| 1/2 lb | Small firm common store mushrooms* | |
| 1/2 teaspoon | Ground pepper | |
| 1 1/2 teaspoons | Minced fresh oregano | |
| 2 tablespoons | Tarragon vinegar | |
| 2 tablespoons | Tomatoes - chopped (medium) | |
| 1/2 cup | Virgin olive oil |
* Alternate Mushrooms: Enoki
Place the scallops in a glass dish with the lime or lemon juice and cover. Let them stand 2 hours; drain.
Mix all the remaining ingredients, except the oil, and blend with the scallops. Add the oil. Allow to chill for several hours before serving (but not more than 12 hours).
Serve cold in cocktail glasses.
This recipe yields 4 first course servings.
Source:
Wild About Mushrooms by Louise Freedman
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