Ceviche

7 ingredients
4 steps

Ingredients

  • 1 lb. white fish*, uncooked and cut into small squares
  • 1/2 green pepper, thinly sliced
  • 1/2 onion, thin ring slices
  • hot pepper to taste (hot sauce or hot pepper)
  • 3 garlic cloves, minced
  • lime juice, about 3/4 c. enough to cover fish
  • coconut cream (optional)

Directions

  1. 1
    Combine all ingredients and mix.
  2. 2
    Cover tightly.
  3. 3
    Refrigerate at least overnight.
  4. 4
    Add coconut cream on top before serving. (Ceviche lasts up to a week.)

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