LOCATION: Recipes >> Mexican >> Ceviche 13
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Ceviche 13
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Ceviche
1 lb thinly sliced sole (fish) fillets
1/2 cup lime juice
1 medium tomato, chopped
1/3 cup chopped green pepper
1/4 tsp salt
Wash and dry fish fillets. Cut into 1/2-inch square pieces. Place
in a flat dish and cover with lime juice. Refrigerate at least 3
hours to overnight until fish becomes opaque. Drain and rinse
lightly. Stir in remaining ingredients. Refrigerate 1 hour so
flavours can blend.
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