Title: Ceviche #1
Categories: Appetizer
Yield: 6 Servings

1 lb Very fresh; firm-fleshed
-fish fillets
6 Limes; juice of
1 ts (scant) whole allspice
1 ts (scant) peppercorns
1/2 Medium-large onion; finely
-diced
1 Avocado
1/2 c Fresh coriander leaves
1 tb Vinegar
3 tb Olive oil
1 Ripe tomato; cut in 1/4"
-dices
1/2 -(up to)
1 Fresh Serrano or Jalapeno
-chiles; stemmed, seeded,
-and finely chopped
1/2 ts Salt (approx.)
Lettuce leaves

1. Skin the fish fillets if it has not already been done. Cube into 3/4 to
1-inch pieces. Place in a non-metallic bowl. Pour the lime juice over.
Roughly crush the allspice and peppercorns and add to the fish. Add the
diced onion. Cover and allow to marinate, refrigerated, at least 6 hours.
Stir from time to time. The fish will turn milky white and will flake
easily with a fork.

2. Drain off the lime juice that hasn't been absorbed. Just before
serving, peel and chop the avocado and add to the fish. Stir in the
coriander, vinegar, olive oil, tomato, and chile. Season to taste with
salt.

3. Serve well chilled in a lettuce-leaf lined bowl.

LOPEZ Y GONZALEZ

LEE ROAD, CLEVELAND HEIGHTS.

WINE: RED RIOJA

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.