|
|
 |  |  |  |
Ceviche de Pescado
Entree Appetizer
Serves : 6 to 8 person
Preparation time: 10 minutes
Repose time: 2 - 3 hours
Ingredients :
. 2 pounds of white fish (lenguado, tilapia are good
option)
. 1 cup of lime juice
. 1 clove of crushed garlic
. 2 red peppers, diced
. 2 finely diced jalapeno peppers (to your
preference)
. Salt and pepper to taste
. 1 large onion, finely chopped
. 2 stalks of celery, finely chopped
. Bunch of finely chopped cilantro
. 2 lettuce leaves per plate
. 12 to 16 corn on the cobs cut into 2 inch pieces
cooked as usual
. 3 or 4 sweet potatoes, boiled and peeled
. 6 to 8 lemons cut in half and placed in center of
table
Preparation :
1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper.
Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and
cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of
corn on the cob and a portion of the sweet potatoes
Entree Appetizer
Serves : 6 to 8 person
Preparation time: 10 minutes
Repose time: 2 - 3 hours
Ingredients :
. 2 pounds of white fish (lenguado, tilapia are good
option)
. 1 cup of lime juice
. 1 clove of crushed garlic
. 2 red peppers, diced
. 2 finely diced jalapeno peppers (to your
preference)
. Salt and pepper to taste
. 1 large onion, finely chopped
. 2 stalks of celery, finely chopped
. Bunch of finely chopped cilantro
. 2 lettuce leaves per plate
. 12 to 16 corn on the cobs cut into 2 inch pieces
cooked as usual
. 3 or 4 sweet potatoes, boiled and peeled
. 6 to 8 lemons cut in half and placed in center of
table
Preparation :
1. Wash and de-bone fish and cut in 1/2 inch chunks
2. Season with lemon juice, garlic, salt and pepper.
Let it marinade for 1 hour
3. Add onion, jalapeno and red pepper, celery and
cilantro. Marinade for 1 more hour
4. Serve on a bed of lettuce and add two pieces of
corn on the cob and a portion of the sweet potatoes
