Ceviche

Ceviche
Ceviche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup (250 ml) fresh lime juice

  • 1

    cup (250 ml) fresh lemon juice

  • 1

    Tbs (15 ml) hot pepper flakes, or to taste

  • 1

    red onion, thinly sliced and separated into rings

  • 1

    clove garlic, finely chopped

  • Salt and freshly ground pepper to taste

  • 1

    lb (450 g) grey sole fillets cut into 1 in (2.5 cm) pieces (or substitute any other firm, white, mild flavored fish)

  • 1

    lb (450 g) scallops

  • 1/2

    cup (125 ml) parsley or cilantro, coarsely chopped

  • Lettuce leaves for garnish

Directions

Combine all the ingredients in a glass or ceramic dish or bowl. Metal may affect the flavor of the dish. If the marinade does not cover the fish, add more lime or lemon juice. Cover and refrigerate the dish for 3 hours, or until the fish is white and opaque, indicating that it has been "cooked" by the acidity of the marinade. Serve individual portions on a bed of lettuce. Although this is not traditionally done, it may be served with crackers or thin slices of French bread. Serves 6 to 8 as an appetizer.

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