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Ceviche

1 ratings
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Ingredients

  • 1 pound fresh flounder or other fresh, firm white fish
  • 1 cup fresh lemon juice, divided
  • 1 large tomato, peeled and chopped
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  • 1 tablespoon olive oil

Preparation

Cut fish into finger-length strips. Place in a glass bowl and add 3/4 cup of the lemon juice; coat well. Cover and refrigerate 6 to 8 hours. Drain. Combine remaining ingredients and mix well; add to fish along with remaining 1/4 cup lemon juice. Mix well and chill.

Makes 4 to 6 appetizer servings.

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  • Name: Jason
    Date: January 31st, 2012
    Tastes great! The "finger length strips" of fish are a little much. I recommend cutting it into 1cm cubes instead. Also, you almost don't need to add that last 1/4 cup of lemon juice. It was a bit overpowering, so I drained most of it. I also doubled the amount of TABASCO and it tastes wonderful! Definitely recommended.
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