Ceviche (Marinated Fish)

"Originally from Polynesia, this dish has changed to become authentically Mexican. Marinated fish makes an excellent starter or a luncheon dish on a hot day. It is essential that the fish be absolutely fresh- not frozen."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Skin and cut the fish into 1 inch pieces. Put into a glass bowl and pour the juice over it. Make sure the fish is completely covered as it will cook in the juice. Cover and refrigerate at least 8 hours, stirring occasionally. Drain the fish, reserving the juice. Add the onion, tomato, chili, and coriander to the fish and mix. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces. Pour over the fish and mix. Serve on a bed of lettuce on individual plates. Garnish with corn.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very nice perfect on a hot summers day
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes