|Lemons or Limes are a great choice for Ceviche|
1 pound of halibut
1 cup of lemon (or lime) juice - squeeze them til you have it. For lemons it takes about four
Ingredients for the salad:
1/2 medium white onion diced
1 jalapeno pepper (remove inside seeds and pulp)
1/2 cucumber - peeled and seeded - diced
The skins from 3 medium tomatoes - diced
Cilantro (if you are not opposed to the flavor ) a handful - chopped
Cooking and prepping the fish:
When cutting the fish if there is any "blood line" do not use that for the Ceviche.
Place the single layer of the fish into a pyrex, glass or non-metal pan.
Pour the citrus juice over the fish so that it is all covered. Place in a refrigerator for 20 minutes but not longer than six hours.
Making the Salad:
Combine all of the ingredients in a bowel.
|Making a simple, tasty salad brings both more flavor and crunch to the dish.|
Combine the fish and the salad and you are ready to eat in any number of ways. My favorite is to have a fish taco, or use chips. They make a great basis for a taco- adding a bit of guacamole and perhaps some cheese.
|Adding a tortilla and guacamole makes a great taco|