->Ceviche 12 <-

5 lbs. boneless fish fillet (not mackerel)

3 white onions, minced

2 cup lime juice

1 tbsp. olive oil

Salt and pepper to taste

1 yellow pepper or chili pepper, minced

1 green pepper, minced

2 tomatoes, minced

2 or 3 drops Tabasco

Chop the fish in very small pieces, while raw. Flake fish, if

possible. Put in a deep glass dish. DO NOT USE METAL. Add other

ingredients and mix together thoroughly. Use enough lime juice to

cover. The lime juice cooks the fish. Cover and place in

refrigerator. This can be prepared two or three days ahead, but

must be refrigerated at least six hours before serving. May be

served in individual cups, cocktail glasses or party shells; or may be served in bowl and dipped onto crackers (saltine) and eaten

as a snack.