Ingredients Jump to Instructions ↓

  1. Ceviche

  2. 8 Servings 1 pound turbot fillets, or any white fish

  3. lemon juice, enough to cover fish

  4. 1/2 onion, chopped

  5. 2 large tomatoes, peeled and chopped

  6. 3 tablespoons cilantro, chopped (or use parsley)

  7. 3 tablespoons olive oil

  8. 2 green chilies, canned, chopped

  9. 1/4 teaspoon oregano

  10. salt and pepper, to taste

  11. 2 avocados, diced

  12. Cut fish into small cubes. Place in glass bowl, and cover with lemon

  13. juice. Let stand in the refrigerator for at least 8 hours. Add remaining ingredients, except avocado. Refrigerate for a few

  14. hours more. When ready to serve, stir in avocados and arrange in

  15. sherbet glasses if to be served as an appetizer. For use as hors

  16. d'oeuvres, spear with toothpicks and set in the midst of an

  17. assortment of crackers.


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