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Ceviche by Gilberto Cetina

November 17, 2015 Filed Under: Recipes, Soups, Salads and Sides

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Yucatan Ceviche

  • Author: Gilberto Cetina
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Ingredients

Scale
  • 1 lb cod or white fish cut into 1/4-inch pieces
  • Juice of 3 limes
  • 1/2 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • 2 plum tomatoes, seeds and pulp removed, diced
  • 1/4 red onion, diced
  • 1/4 bunch fresh cilantro, finely chopped (without stems)
  • 4 tablespoons olive oil
  • 1/2 jalapeno, sliced (optional)
  • Lime wedges

Instructions

  1. Marinate the fish in a nonreactive bowl with the lime juice, salt and pepper.
  2. Add tomatoes, onion, cilantro and olive oil. Toss.
  3. Add jalapeno, if desired.
  4. Serve with lime wedges and tortilla chips or saltine crackers. The ceviche also makes a good tostada.
  5. Tip: use a spoon to scrape the inside of the tomatoes to remove the seeds and pulp.

Notes

  • Not Included in Large Kitchen Box: Salt, Pepper, Olive OIl.

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