05-08-2003, 10:39 PM
[cool]You can make ceviche out of any fish. Since thin pieces take the acid marinade better, I like to use small fillets from bluegill and perch.
Glad to see you include the cilantro. It wouldn't be autentico without the big C. By the way, I prefer to use a 50/50 mix of lime/lemon juice. Not quite as tart as straight lime juice...traditional throughout much of Mexico.
By the way, after you fish all the fish out of the juice, it makes a good lo-cal salad dressing.
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Glad to see you include the cilantro. It wouldn't be autentico without the big C. By the way, I prefer to use a 50/50 mix of lime/lemon juice. Not quite as tart as straight lime juice...traditional throughout much of Mexico.
By the way, after you fish all the fish out of the juice, it makes a good lo-cal salad dressing.
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