ReelPlumber 0 Report post Posted August 17, 2010 12 ounces white-fleshed ocean fish, such as grouper, wahoo, sea bass, red snapper, or mahi 1/3 cup fresh lime juice 1 1/2 tablespoons minced red onion 1 teaspoon minced garlic 2 tablespoons chopped fresh cilantro leaves 1 tablespoon good quality extra-virgin olive oil 1/2 teaspoon kosher salt Tortilla Chips Directions Cut the fish into 1/4-1/2 inch dice. Place in a vacuum bag with the lime juice, seal and refrigerate for 1 to 2 hours, moving meat in bag around occasionally. In a mixing bowl add the fish, cilantro, red onions, garlic, olive oil, and salt. Fold gently to mix. Serve ceviche in a martini glass (to impress the wife) with chips and a nice pinot noir. diced avacado can be added for those who like it. Quote Share this post Link to post Share on other sites
519 0 Report post Posted August 18, 2010 Sideway's Pinot Noir is the bomb on a hot day, with a good appetizer. Now I need to go fishing, so I have some fresh fish to make this with. This looks tasty! Quote Share this post Link to post Share on other sites
519 0 Report post Posted August 18, 2010 I ended up at the golf corse for a snack while my better half went to the county fair. She is a judge for 4-H this year. Tuesday is appetizer special day at the corse. I ate an excellent calimari / shrimp ceviche for $10 No Pinot available, so I had a Rainer beer. Or two. I look forward to trying your recipe. Thanks lee Quote Share this post Link to post Share on other sites