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Name: Ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 kg Very fresh fish; 2 lg Onions, sliced in rings; 3 md Ripe tomatoes, chopped; 5 x Limes; 5 x Serrano chillies; Coriander; salt and pepper to taste

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INGREDIENTS

1 kg Very fresh fish
2 lg Onions, sliced in rings
3 md Ripe tomatoes, chopped
5 x Limes
5 x Serrano chillies
Coriander
salt and pepper ; to taste

Servings

INSTRUCTIONS

Cut the fish into 10-15cm cubes. (Yellowfin, tuna, seabass or snapper will work, mackeral is the traditional fish, but it tends to be too fishy for most people the less fishy ones will please most people) Chop the tomatoes, chillies, coriander together as fine as possible. Squeeze the limes. Mix all together, seasoning and leave for a least and hours at room temp., turning frequently to ensure that the fish is evenly treated by the lime juice, which cooks or pickles it. Refrigerate until served; it will keep overnight no problem, though 24 hrs is probably the limit. Pour off surplus lime juice before serving. Serve cold on tortillas, or tostados and garnish with salad. From: Mexican Cooking by Roger Hicks Typed by Joell Abbott 8/94 From: Joell Abbott Date: 08-10-94 Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98

NOTES

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Ceviche

1 kg Very fresh fish
2 lg Onions, sliced in rings
3 md Ripe tomatoes, chopped
5 x Limes
5 x Serrano chillies
 Coriander
 salt and pepper to taste

Cut the fish into 10-15cm cubes. (Yellowfin, tuna, seabass or snapper will  work, mackeral is the traditional fish, but it tends to be too fishy for  most people the less fishy ones will please most people) Chop the tomatoes,  chillies, coriander together as fine as possible. Squeeze the limes. Mix  all together, seasoning and leave for a least and hours at room temp.,  turning frequently to ensure that the fish is evenly treated by the lime  juice, which cooks or pickles it. Refrigerate until served; it will keep  overnight no problem, though 24 hrs is probably the limit. Pour off surplus  lime juice before serving. Serve cold on tortillas, or tostados and garnish  with salad. From: Mexican Cooking by Roger Hicks Typed by Joell Abbott 8/94  From: Joell Abbott                    Date: 08-10-94    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98

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Nutrition

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Serving Size: 1 Serving (334g)
Recipe Makes: 6 Servings

Calories: 50
Calories from Fat: 3 (6%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 29.2mg		1 %
Potassium 170.9mg		4 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 13g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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