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home > recipes > appetizers > ceviche de pescado
from Yardley, PA Serves 6 to 8 Preparation time: 3 hours Ingredients 2 pounds of white fish (mahi mahi is an excellent choice) 1 cup of lime juice 1 clove of crushed garlic 2 red peppers, diced 2 finely diced jalapeno peppers (to your preference) Salt and pepper to taste 1 large onion, finely chopped 2 stalks of celery, finely chopped Bunch of finely chopped cilantro 2 lettuce leaves per plate 12 to 16 corn on the cobs cut into 2 inch pieces cooked as usual 3 or 4 sweet potatoes, boiled and peeled 6 to 8 lemons cut in half and placed in center of table Preparation 1. Wash and de-bone fish and cut in 1/2 inch chunks 2. Season with lime juice, garlic, salt and pepper. Let it marinade for 1 hour 3. Add onion, jalapeno and red pepper, celery and cilantro. Marinade for 1 more hour 4. Serve on a bed of lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes

Ceviche de Pescado


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(posted June 19, 2003)

from Yardley, PA

Serves 6 to 8
Preparation time: 3 hours

Ingredients

2 pounds of white
fish (mahi mahi is an excellent choice)
1 cup of
lime juice
1
clove of crushed garlic
2 red peppers, diced
2 finely diced jalapeno peppers (to your preference)
Salt and pepper to taste

1 large
onion, finely chopped
2 stalks of
celery, finely chopped
Bunch of finely chopped
cilantro
2
lettuce leaves per plate
12 to 16
corn on the cobs cut into 2 inch pieces cooked as usual
3 or 4
sweet potatoes, boiled and peeled
6 to 8 lemons
cut in half and placed in center of table

Preparation

1. Wash and de-
bone fish and cut in 1/2 inch chunks
2. Season with
lime juice, garlic, salt and pepper. Let it marinade for 1 hour
3. Add
onion, jalapeno and red pepper,
celery and cilantro. Marinade for 1 more hour
4. Serve on a bed of
lettuce and add two pieces of corn on the cob and a portion of the sweet potatoes


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