Try this Traditional Ceviche recipe, or contribute your own. "Latin amer" and "Seafood" are two of the tags cooks chose for Traditional Ceviche.
Yield: 4 Ready in 1 hours
favorite of 94 people 30 people want to try
|1 tbOnion; minced|
|1 tbolive oil|
|1/2 cFresh lime juice|
|1 1/2 tbserrano; minced|
|8 Corn tortillas; cut into thick strips and fried until crisp|
|1/2 ctomato; Chopped|
|2 tbFresh Cilantro; chopped|
|1/2 cavocado; Small, diced|
|3/4 lbwhite fleshed ocean fish; Very fresh, such as cod|
Traditional Ceviche Preparation
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"
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