Ceviche

Name: Ceviche
Ingredients: 6 large fillets grouper or snapper (no bones; must be white meat); celery; green pepper; purple (red) onions; hot peppers (from a jar); fresh lime juice (20 to 25 limes); 1 1/2 to 2 oz. white vinegar

7 ingredients

7 steps

Ingredients

6 large fillets grouper or snapper (no bones; must be white meat)
celery
green pepper
purple (red) onions
hot peppers (from a jar)
fresh lime juice (20 to 25 limes)
1 1/2 to 2 oz. white vinegar

Directions

1

Cut up fish in small pieces; pour lots of salt over.
2

Place in refrigerator 2 to 3 hours.
3

Chop up other ingredients.
4

Wash fish well after refrigeration time; pat dry.
5

Add rest of ingredients; squeeze lime juice and vinegar over fish, enough to cover.
6

Mix and refrigerate overnight.
7

The lime juice marinade cooks the fish.