Don Juan's Ceviche - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Don Juan's Ceviche (/showthread.php?tid=197532) |
Don Juan's Ceviche - tubeN2 - 04-26-2005 1 pound skinless boneless tilapia fish fillets, cut into 1/2-inch chunks 1 cup fresh lime juice (from 4 to 6 limes) 3 medium tomatoes, chopped fine 1/4 cup olive oil 1/4 cup finely chopped onion 2 tablespoons finely chopped cilantro 1/2 teaspoon salt or to taste 1/2 cup catsup 1 teaspoon hot pepper sauce, preferably a Mexican brand such as Tamachula or Valentina 1 ripe avocado, peeled, seeded, diced Lime slices Crackers or tortilla chips Place fish in a shallow glass dish or pie plate. Pour lime juice over fish to cover completely. Cover and refrigerate at least 1 hour for soft-textured fish or 4 hours if you prefer your fish more firm. (The lime juice will "cook" the fish.) Combine tomatoes, oil, onion, cilantro and salt; mix well. Let stand at room temperature 30 minutes for flavors to develop. Drain fish, reserving lime juice. Combine catsup and hot sauce; stir in 2 tablespoons of the reserved lime juice (or more to taste). Spoon this mixture into the bottom of 6 wine goblets, ice cream sundae glasses or large martini glasses. Spoon half of the tomato mixture over catsup mixture; top with the drained fish. Combine remaining tomato mixture and avocado; spoon over fish. Garnish with lime slices and serve with crackers. Serves 6. |