Cool off with Ceviche

Cool Off with Ceviche

This is a wonderful refreshing ceviche recipe that I found a hundred years ago put out by Texas Parks & Wildlife.  Our favorite fish to use is Redfish, but I have used Trout, Bass and even Catfish.  Fresh fish is a must.  Makes a cool summertime dinner, or great as an appetizer.

1 pound lean, white, skinless fish fillets

1/2 cup fresh lime juice

1/2 cup chopped green onion

1 cup chopped tomatoes, drain on paper towel

1 small chopped jalapeno pepper

2 tablespoons chopped fresh parsley

30 pimiento stuffed olives

20 capers

1/4 cup olive oil

1/8 teaspoon cumin

Salt & Pepper to taste (fresh ground pepper is best)

1/4 teaspoon oregano

Cut the fish into dime size pieces.  Cover with lime juice and chill in a refrigerator bowl with a sealable lid  for at least 4 hours, stirring once or until fish turns opaque.  (Some folks like to slightly cook the fish first, but I like the fish to absorb the lime juice).  Drain and  mix with remaining ingredients.   Makes 4 to 6 servings as a first course over sliced avacado.  Or serve as an appetizer with saltines.

Serve your ceviche as a 1st course in a giant Margarita glass. I serve a ‘Seafood Martini’ in glasses I handpainted.

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