Ceviche (Marinated Fish)

Name: Ceviche (Marinated Fish)
Ingredients: 1 lb white fish fillet (or a mixture of white and shell fish); 3 -4 limes, juice of or 3 -4 lemons, juice of; 1 red onion, thinly sliced; 1 large tomatoes, peeled, seeded, and chopped; green chili pepper, chopped; 2 tablespoons fresh coriander or 2 tablespoons parsley; 14 cup corn or 14 cup olive oil; 1 dash Tabasco sauce; 1 teaspoon Worcestershire sauce; 1 small lettuce, shredded; 1 ear corn, cooked, cooled and cut into 4 pieces

11 ingredients

10 steps

Ingredients

1 lb white fish fillet (or a mixture of white and shell fish)
3 -4 limes, juice of or 3 -4 lemons, juice of
1 red onion, thinly sliced
1 large tomatoes, peeled, seeded, and chopped
green chili pepper, chopped
2 tablespoons fresh coriander or 2 tablespoons parsley
14 cup corn or 14 cup olive oil
1 dash Tabasco sauce
1 teaspoon Worcestershire sauce
1 small lettuce, shredded
1 ear corn, cooked, cooled and cut into 4 pieces

Directions

1

Skin and cut the fish into 1 inch pieces.
2

Put into a glass bowl and pour the juice over it.
3

Make sure the fish is completely covered as it will cook in the juice.
4

Cover and refrigerate at least 8 hours, stirring occasionally.
5

Drain the fish, reserving the juice.
6

Add the onion, tomato, chili, and coriander to the fish and mix.
7

Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces.
8

Pour over the fish and mix.
9

Serve on a bed of lettuce on individual plates.
10

Garnish with corn.