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Fish "Cooked" by Acid - Ceviche
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Mexican fish appetizer

Heather Cook


  • 1 lb (.5 kg). firm white fish fillets, such as haddock, cod, or bass
  • 1/3 cup (80 ml) fresh lime juice
  • 2/3 cup (150 ml) olive oil
  • 2 green onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp (30 ml) finely chopped cilantro
  • a few drops of hot pepper sauce
  • salt
  • Rinse fish, dry and cut in thin strips across the grain.
  • Place in a non-metallic bowl.
  • Pour lime juice over fish, cover and marinate at least one hour, but preferably overnight in the refrigerator - the fish will become opaque.
  • In a serving bowl, combine olive oil, onions, garlic, half the cilantro and hot pepper sauce.
  • Season with salt.
  • Drain fish and add to serving bowl.
  • Toss gently, making sure fish is well coated.
  • Sprinkle with remaining cilantro.
This recipe is in a small Mexican cookbook that contains very authentic recipes. It lists as a variation the use of 12 oz. of scallops each sliced into 2 or 3 pieces.

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