Title: Real Mexican Ceviche
Categories: Appetizer
Yield: 8 Servings

1 lb Fresh filet of raw fish
8 md Sized lemons (green
-lemon maybe you call it
-lime)
2 md Sized tomatos cut in
-small pieces
1 md Sized onion cut in very
-tiny pieces
2 tb Of fresh coriander
2 -(up to)
4 Chilis (as hot as you like
-it) cut in small pieces
Salt and pepper to taste
1 sm Cucumber cut in small
-pieces (optional)

From: lg275887@hp9k.lag.itesm.mx (alejandro gidi)

Date: 6 May 94 04:39:29 GMT

Fish is to be cut in very small pieces and left overnight in the
refrigeraton covered in lemon juice. Then the next day you add all the
other ingredients and return to the refrigerator until ready to serve. It
can be served over "Tostadas" "Nachos" or over a lettuce leaf. You may add
some Tabasco if you like. Tastes great!

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.