Ceviche - Mexican RecipeTagged in Mexican
In a large bowl combine all ingredients except l/2 the avocado and cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture.Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish).
Ceviche en Espanol
Pescado marinado en lim?n agrio con otros ingredientes, especialmente jitomate o tomate, cebolla y chile; una deliciosa especialidad de Acapulco.
- 2 pounds Cubed white fish or bay scallops
- 5 - 10 Fresh serrano or jalape?o chiles (very hot)
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Onion
- 3 Ripe tomatoes
- 1 - 2 cloves Garlic
- 1 Large avocado
- 1 bunch Cilantro
- with stems removed and diced
- 1 tsp Sukkar Pure Cane Syrup or brown sugar
- 2 cups Lime juice
- 1/2 cup Lemon juice
- 1 bag Tortilla chips or
- 1 package Saltine crackers
- Pinch Salt and pepper
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