Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> Ceviche 09

Print this Recipe    Ceviche 09

Ceviche

1/2 kg filets of seabass or red snapper
the juice of 2 or 3 lemons
1 onion, finely chopped
1 stalk of celery, chopped
1 roll of cilantro, chopped
3 tablespoons salsa
salt
1 hot pepper (optional)
1 tomato, peeled and chopped (optional)
Ketchup and mayonnaise

Wash fish filets and remove bones and skin, if any. Cut fish into
inch cubes, place in a bowl with water to cover, and add lemon
juice. Refrigerate for at least 2 hours. You may keep the fish
marinating in the refrigerator as long as you like; the lemon juice
will continue to cook' the fish.

When ready to serve the ceviche, add celery, onion, pepper and
cilantro, and season to taste. (You might prefer to marinate some
or all of the other ingredients with the fish for a while, for
stronger flavor.) In Costa Rica ceviche is traditionally served
with ketchup, mayonnaise, soda crackers and slices of boiled green
banana.

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.