Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> Ceviche 06

Print this Recipe    Ceviche 06

Ceviche

2 pounds scallops or boneless fish fillets
1 and 1/2 cups fresh lime or lemon juice
salt
1/3 cup olive oil
1/4 cup canned green chiles, or 1 Anaheim chile, seeded and finely chopped
1 large spring (green) onion, finely chopped
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced ginger
1/4 teaspoon freshly ground black pepper

If using scallops, remove the tablike muscle that is sometimes
attached to the side, and cut them, if they are large, into halves
or thirds. If using fish pieces, cut them into pieces about 1/2
inch thick and 1 inch square. Place in a glass or stainless steel
bowl and add the lemon/lime juice and 1 teaspoon salt. Stir well,
then cover and refrigerate at least 6 hours, but overnight if you
prefer.

Drain thoroughly, discarding the liquid. In a large bowl, add the
remaining ingredients, adding another 1/2 teaspoon salt. Add the
fish or scallops, toss, and serve at once.

I go a bit heavier on the cilantro and black pepper when I prepare
this.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.