Main Dishes, Seafood

Ceviche

  • 1 1/2 pounds Flounder or Sole fillets
  • 3/4 cup Fresh lime juice or fresh lemon juice
  • ~ Celery salt
  • ~ Salt & freshly ground black pepper
  • 3 medium-size Scallions
  • 3 medium-size Tomatoes, peeled, seeded, diced 1/4"
  • 2 oz. jar Pimiento strips, drained
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tablespoons Wine vinegar
  • 2 tablespoons Fresh cilantro, very finely minced
  • 3/4 teaspoon Oregano
  • 1/2 teaspoon Ground cumin
  • 2 teaspoons Chili peppers fresh or canned

    • Cut fish into 1/2-inch dice. Place in a bowl with lime juice. Chill overnight. Drain fish. Wash under cold running water. Drain well and pat fish dry withpaper toweling. Sprinkle generously with salt, celery salt and pepper. Cut scallions, white and solid part of green lengthwise in half. Cut crosswise into 1/4-inch slices. In mixing bowl, combinefish, scallions, tomatoes, pimiento strips, oil, vinegar, cilantro, oregano, cumin and finely minced chili peppers. Toss well. Marinate 4 to 6 hours.

    Makes 4 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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