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Recipes
Ceviche
Ceviche
Ceviche
photo credit: Ev Thomas
A fresh fish stew marinated with citrus.
Recipe By:
Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved
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Fish
Mexican Fish and Seafood
Cinco De Mayo Main Dish
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Ingredients
1
pound
fresh red snapper fillets
3/4
cup
freshly squeezed lime juice
1
large
tomato, cored, seeded, diced
1
small
red onion, finely diced
2
bunches
cilantro leaves, roughly chopped, about 1 cup
1/2
cup
bottled clam juice
2
serrano
chiles, stemmed, thinly sliced into circles
1 1/2
teaspoons
salt
Instructions
Cut red snapper into 1/2-inch cubes and place in glass or ceramic dish. Toss with 1/2 cup of lime juice. Cover and marinate in refrigerator 15 minutes. Drain and discard lime juice.
Transfer fish to medium bowl. Stir in remaining 1/4 cup lime juice, tomato, onion, cilantro, clam juice, chiles, and salt. Chill at least an hour, or up to 1 day, for flavors to blend.
Serve in tall chilled goblets with spears of romaine lettuce and/or tortilla chips, or in soup bowls lined with the lettuce leaves.
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