sketch of Bob above the Ceviche recipe.

The recipe for Ceviche is a classic marinated fish dish. The lime and lemon juice actually cooks the fish. Ceviche usually has a lot of a kick to it but you can adjust the heat by using as much or as little of the chilies and Tabasco sauce as you like. This is a fantastic appetizer or main dish in the summer, but of course, you can enjoy it any time.


1 c. fresh lime juice
1 c. fresh lemon juice
4 dried hontaka or jalapeno chilies (seeded and pulverized)
2 red onions sliced 1/8 inch thick and separated into rings
1/4 t. finely chopped garlic
1 t. salt
freshly ground pepper
2 lb. sole fillets cut into 1 inch pieces (or any other firm, delicately flavored fish)
chopped fresh parsley optional

In a large bowl, mix everything but the fish. Place fish in flat glass or ceramic dish (don't use metal) and pour the fish marinade over it. If marinade doesn't cover the fish, add more lime or lemon juice Cover and refrigerate for at least 3 hours or til fish is white and opaque. Drain well. Return to dish and pour a small amount of olive oil and a dash of Tabasco sauce to taste over the fish. Toss to coat evenly and refrigerate, covered, 30 minutes. Serve over lettuce garnished with avocado. Do not store longer than one day.
(serves 4-6)

Ceviche recipe is published in our April, 2001 Menu Minder.