ReelPlumber Posted August 17, 2010 Report Share 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 Link to comment Share on other sites More sharing options...
519 Posted August 18, 2010 Report Share 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 Link to comment Share on other sites More sharing options...
519 Posted August 18, 2010 Report Share 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 Link to comment Share on other sites More sharing options...
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