Ceviche

This is mexican ceviche. It ends up looking like a salad.

1 1/2 pounds     firm flesh fish (sole, snapper, cod, etc.)
  1/2 pound      shrimp or prawns peeled and deveined
  1/2 pound      bay scallops
  3/4 cup        freshly squeezed lime juice
1     large      tomato
3                cerano or jalipeno chilies - fresh
                    (or as few or as many as you can handle)
1                green bell pepper
3     cloves     garlic minced
  1/2 large      sweet red or white onion
5                green onions (including stems)
1     teaspoon   sugar
1     tablespoon chopped fresh cilantro
  1/4 teaspoon   freshly ground black pepper
  1/2 teaspoon   salt (to taste)

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.

Newsgroups: rec.food.recipes
From: dflew@saudan.hac.com (Dave Flewitt)
Date: 22 Dec 1993 23:08:24 +0000 (GMT)