Title: Ceviche 2
Categories: New, Text, Import
Yield: 1 Servings

1 lb Firm white fish
1 lg Onion
2 Cloves garlic
2 Hot peppers, up to 3
1/2 c Fresh lemon juice, to 3/4
-cup

In a ceramic bowl, place the fish which has been cut into 1/2 inch squares.
Dice the onion and finely chop the garlic. Clean the peppers and cut into
very small pieces. Cover with fresh lemon juice. Season with salt and
pepper. Make sure the lemon juice covers the fish and the vegetables.
Refrigerate for at least 8 hours. Serve with crackers as an appetizer
before cocktails or as first course on lettuce leaves. To make it easier to
slice the fish, freeze it slightly. A glass bowl may be used, but not metal
or plastic. Fairfield, California
Posted to MC-Recipe Digest V1 #281

Date: Wed, 06 Nov 1996 07:53:45 -0800

From: Gerald Edgerton