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Recipe Name: Ceviche #4 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 8

1 1/2 Pound(s) Firm flesh fish, sole
snapper cod etc..
1/2 Pound(s) Shrimp or prawns peeled and
1/2 Pound(s) Bay scallops
3/4 Cup(s) Freshly squeezed lime juice
1 Tomato
3 Fresh serrano or jalipeno
chilies or as few or as
many as you can handle
1 Green bell pepper
3 Cloves garlic minced
1/2 Sweet red or white onion
5 Green onions, including
1 Teaspoon(s) Sugar
1 Tablespoon(s) Chopped fresh cilantro
1/4 Teaspoon(s) Freshly ground black pepper
1/2 Teaspoon(s) Salt, to taste
From: (Dave Flewitt) Date: 22 Dec 1993 23:08:24
+0000 (GMT) This is mexican ceviche. It ends up looking like a salad.
Cut the fish and prawns into small peices of about 3/8 inch sqaure. If
you are using bay scallops, there should be no need to cut them. If
you use sea scallops, quarter them. Place all the seafood in a plastic
bowl with the lime juice and refridgerate for 1 hours. Cut the seeded
bell pepper and the tomato into similarly sized peices. Cut the red
onion into thin rings. Dice (small) the seeded chili peppers and the
green onions. Mix all ingredients with the seafood and lime juice and
refridgerate 2 hours before serving. I have been very specific about
fresh ingredients here. Unfortunately this is not the type of recipe
where you can substute dried or reconstitued ingredients. If you
can't get them fresh, you are better off not making this dish.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 176.8mg
Potassium: 116.1mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.9g
Protein: <1g

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