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.
