Panamanian Ceviche

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#21948

serves/makes:

ready in:
over 5 hrs

ingredients

5 pounds boneless fish fillet (not mackerel)
3 white onions, minced
2 cups lime juice
1 tablespoon olive oil
salt and pepper, to taste
1 yellow pepper or chili pepper, minced
1 green pepper, minced (optional)
2 tomatoes, minced (optional)
3 drops Tabasco sauce (optional)

directions

Chop the fish in very small pieces, while raw. Flake fish, if possible. Put in a deep glass dish. DO NOT USE METAL.

Add other ingredients and mix together thoroughly. Use enough lime juice to cover. The lime juice cooks the fish. Cover and place in refrigerator.

This can be prepared two or three days ahead, but must be refrigerated at least six hours before serving. May be served in individual cups, cocktail glasses or party shells; or may be served in bowl and dipped onto crackers (saltine) and eaten as a snack.

added by

rec.food.recipes Rebecca Grissom (becgris

nutrition data

589 calories, 25 grams fat, 17 grams carbohydrates, 74 grams protein per serving. This recipe is low in carbs.

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