From leig@aol.com Wed Jun 18 12:47:43 1997 Date: 15 Jun 1997 07:13:52 -0600 From: LeiG Newsgroups: rec.food.recipes Subject: Ceviche Followup-To: rec.food.cooking This is a Mexican Ceviche, also known as Seviche. For Safety sake, I cook the fish first by frying it, then cutting it into cubes.pouring over the remaining ingredients and chilling well.When my father did it 50-60 yrs ago he cut the fish in very thin slices/strips and "cooked" it as described below. CEVICHE (marinated raw fish) Mexico 1 pound fresh or frozen haddock fillets or other fish fillets 1 cup fresh lime or lemon juice 1 small onion 2-3 pickled serrano peppers, rinsed, seeded and cut into strips 1 Scotch Bonnet pepper, most of the seeds removed and cut into strips.(this is a very hot pepper from Jamaica )or use pickled jalapeno 1/4 cup olive oil 3/4 teaspoon salt 1/4 teaspoon dried oregano.crushed 1/8 teaspoon pepper 2 medium tomatoes cilantro Thaw frozen fish. Cut fish fillets into 1/2 inch cubes. In nonmetal bowl cover cubed fish with lime or lemon juice. Cover and refrigerate 4 hours or overnight or till fish is opaque, turning occasionally. Thinly slice the onion, separate into rings. Add to fish with pickled peppers, olive oil or cooking oil, salt, oregano and pepper. Toss gently to combine well. chill. Peel, seed and chop tomatoes, toss with chilled fish mixture. Sprinkle with snipped cilantro. leig@aol.com(Lei Gui) Bronx,NY http://www.geocities.com/Heartland/Meadows/3658 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.