Ceviche

This recipe comes from John Phillip Carrol, a regular 
contributor to the San Francisco Chronicle, and author of 
"California, The Beautiful Cookbook".  The traditional
recipe called for scallops, but fish can be used as well.

Ingredients:

2     pounds      scallops or boneless fish fillets
1 1/2 cups        fresh lime or lemon juice
salt
  1/3 cup         olive oil
  1/4 cup         canned green chiles, or 1 Anaheim (mild
                     green) chile - seeded and finely
                     chopped
1     large       spring (green) onion - finely chopped
2     tablespoons chopped fresh cilantro
                     (aka coriander, Chinese Parsley)
2                 garlic cloves, minced
1     teaspoon    minced ginger
  1/4 teaspoon    freshly ground black pepper

Cooking instructions:

If using scallops, remove the tablike muscle that is
sometimes attached to the side, and cut them, if they are
large, into halves or thirds. If using fish pieces, cut
them into pieces about 1/2 inch thick and 1 inch square.
Place in a glass or stainless steel bowl and add the
lemon/lime juice and 1 teaspoon salt. Stir well, then
cover and refrigerate at least 6 hours, but overnight if
you prefer.  

Drain thoroughly, discarding the liquid. In a large bowl,
add the remaining ingredients, adding another 1/2 teaspoon
salt. Add the fish or scallops, toss, and serve at once.

I go a bit heavier on the cilantro and black pepper
when I prepare this.

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From: rdr@wave.co.nz (The Russells)
Newsgroups: rec.food.recipes
Date: 12 Mar 1997 22:59:53 -0700