Ceviche—More or Less Like it is Made in Northern Mexico.

Name: Ceviche—More or Less Like it is Made in Northern Mexico.
Yield: serves 10 as hors d¿oeuvres or 6 as a salad
Ingredients: 1 pound fresh fish fillets (nonoily, such as red snapper, pompano, or sole), finely diced; 1 cup ReaLemon juice; 1 large yellow onion, finely chopped; 1 jalapeño pepper, cored, seeded, deveined, and finely chopped; 1 teaspoon dried oregano; Salt and ground black pepper to taste; 1/4 cup olive oil; 2 medium tomatoes, chopped

January 24, 2012

Cooks' Note

Fresh fish is the key to great ceviche. One of our authors actually takes the mixings and crackers out in the boat, and makes the ceviche after the first fish is caught! One hour later he is eating it. What a great snack for a fishing trip!

Recipe information

Yield
serves 10 as hors d¿oeuvres or 6 as a salad

Ingredients

1 pound fresh fish fillets (nonoily, such as red snapper, pompano, or sole), finely diced

1 cup ReaLemon juice

1 large yellow onion, finely chopped

1 jalapeño pepper, cored, seeded, deveined, and finely chopped

1 teaspoon dried oregano

Salt and ground black pepper to taste

1/4 cup olive oil

2 medium tomatoes, chopped

Preparation

Place the fish in a glass or ceramic bowl, add the lemon juice, taking care to immerse all the fish in the juice, cover, and let sit for 1 hour at room temperature. Drain and rinse the fish with cold water. Combine in a serving bowl with the onion, jalapeño pepper, oregano, salt, and pepper. Cover and chill in the refrigerator. Before serving, mix in the oil and tomatoes. Serve as a salad or as hors d’oeuvres on whole-wheat crackers or Belgian endive leaves.

Sugar Busters! Quick & Easy Cookbook

Recipe information

Ingredients

Preparation

Recipe notes