Wednesday, July 9, 2014


Ceviche is a seafood dish popular in Central and South America. The dish is typically made from fresh raw fish. The lime and lemon juices "cooks", alters the structure, color and texture of the fish. It is essential to use only very fresh fish for this dish. Ceviche is usually made with sea bass or flounder, but just about any fish or shellfish will work. I was first introduced to this dish at Pine Haven Campground in 1983. At first, I wrinkled up my nose at it, but after tasting it, I am a firm believer that this is a delicious dish. Served in a martini glass, it makes a beautiful appetizer.

1 lb. fresh fish, 1/4 inch dice
1/2 cup lemon juice
1/4 cup lime juice, (approx. 3 limes)
1/4 of a cucumber, 1/4 inch dice
Marinate 24 hours in the refrigerator.
2 med tomatoes, diced
1/4 tsp black pepper
1 tsp salt
1 Tbsp oregano
1 or 2 Jalapenos, minced
1/2 cup Zesty Italian dressing
Optional: Parsley or Cilantro, as to taste
Mix with fish mixture and will keep several weeks in the refrigerator. Mine never lasts more than a few days. This is a great dish to take to a picnic. It can be served with crackers or toasted baguettes slices.
Till next time......

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