Ceviche

Photo: robinarroyave

Yield: 8 servings
Community Recipe from

Ingredients

  • 2 pound(s) filet of sole, hog snapper, or other lean white fish
  • 1 cup(s) freshly squeezed lime juice
  • 1/2 cup(s) freshly squeezed lemon juice
  • 2 teaspoon(s) ginger root, finely chopped
  • 1 teaspoon(s) salt
  • freshly ground black pepper
  • 2 clove(s) garlic, minced
  • 1 red onion, large, thinly sliced
  • 1/2 teaspoon(s) red pepper flakes
  • 6 tablespoon(s) cilantro, chopped
  • Cuban crackers

Preparation

  1. Slice fillets in half lengthwise and cut into ½-inch pieces. Spread in one layer in a dish. Combine remaining ingredients, reserving 1½ tablespoons cilantro. Pour over fish, cover with plastic wrap, and refrigerate for at least 6 hours, turning once. Sprinkle with reserved cilantro before serving.

  2. Serve with crackers.
June 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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