Traditional Ceviche

Categories: Seafood, Latin amer, Appetizers
Yield: 4 Servings

3/4 lb Very fresh white fleshed
Ocean fish, such as cod
1/2 c Fresh lime juice
1 1/2 tb (about 2) minced serrano
Peppers
1/2 c Chopped tomato
1/2 c Small diced avocado
1 tb Minced onion
2 tb Chopped fresh cilantro
1 tb Olive oil
1/2 ts Salt
8 Corn tortillas, cut into
Thick strips and fried
Until crisp
Lime wedges

Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice.
Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish
and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt.
Fold gently to mix. Serve with some fried tortilla strips, thick cut,
garnish with lime wedges.

Yield: 4 appetizer portions

SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EE2181 From: Dave Drum Date: 07-11-97 Cooking

Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98

-----

----------