Ceviche

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Ingredients:
2 lbs. of fish cut in small cubes (yellowtail or dorado)
Juice of 4-6 Limes
1 medium onion, chopped
1 bunch cilantro, chopped
2 medium jalapeño peppers, chopped

2 medium tomatoes, chopped

2 cloves garlic, minced

1 tablespoon oregano

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

Salt and Pepper to taste

Preparation:

Put fish cubes in a bowl and add enough fresh squeezed lime juice to cover fish. Set aside while preparing the salsa. Mix onion, cilantro, peppers, tomatoes, garlic and oregano all together and add to the fish. Stir and add olive oil, vinegar, salt and pepper. Chill in refrigerator over night.

Variation:

Add some chopped avocado just before serving for a little richer taste.

History:

Jim Carlisle, one of my fishing friends, developed this recipe.

             







  Photo : Jim Carlisle with a lingcod