Oyster Ceviche
Ingredients:
4 dozen oysters
1/2 kg (1 lb) of white fish fillets, cut into small cubes
3 medium tomates, chopped
4 pickled jalapeño peppers, chopped
Juice of 15 limes
8 Tbsp oil, preferably olive
1 onion, minced
6 Tbsp fresh coriander, minced
10 olives
2 tsp dried oregano
1 avocado, peeled and cubed
salt and pepper taste
Preparation:
Place oysters and fish in a glass dish. Add lime juice and let sit one hour, approx., in fridge until the fish turns opaque. Drain off lime juice and rinse fish.
Return fish to dish, add chopped onion, oil, coriander, jalapeños, chopped tomato, avocado, oregano, whole olives, salt and pepper.
Mix well and serve with lime wedges and soda crackers.
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