Restaurant Recipes

Don Juan's Ceviche

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Yield: 6 servings

Ingredients

  • 1 pound skinless boneless mild fish fillets, cut into 1/2 inch chunks
  • 1 cup fresh lime juice (from 4 to 6 limes)
  • 3 medium tomatoes, chopped fine
  • 1/4 cup olive oil
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt or to taste
  • 1/2 cup ketchup
  • 1 teaspoon hot pepper sauce, preferably a Mexican brand such as Tamachula or Valentina
  • 1 ripe avocado, peeled, seeded, diced
  • Lime slices
  • Crackers or tortilla chips

Instructions

  1. Place fish in a shallow glass dish or pie plate. Pour lime juice over fish to cover completely.
  2. Cover and refrigerate at least 1 hour for soft-textured fish or 4 hours if you prefer your fish more firm. (The lime juice will "cook" the fish.)
  3. Combine tomatoes, oil, onion, cilantro and salt; mix well.
  4. Let stand at room temperature 30 minutes for flavors to develop.
  5. Drain fish, reserving lime juice.
  6. Combine ketchup and hot sauce; stir in 2 tablespoons of the reserved lime juice (or more to taste).
  7. Spoon this mixture into the bottom of 6 wine goblets, ice cream sundae glasses or large martini glasses.
  8. Spoon half of the tomato mixture over ketchup mixture; top with the drained fish.
  9. Combine remaining tomato mixture and avocado; spoon over fish.
  10. Garnish with lime slices and serve with crackers.

Attribution

Posted by GayleL at Recipe Goldmine 6/24/01 10:39:56 pm.

Source: azcentral.webpoint.com - Maria Josefa Concannon, owner of Don Juan's Restaurant, Chicago, Illinois



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