CEVICHE
• 1 pound cod, diced in 1/2-inch cubes • 1/3 cup fresh lemon juice • 1/3 cup fresh lime juice • 1/2 teaspoon salt • 1/2 teaspoon dried oregano
Mix the above ingredients well. Allow to marinate in refrigerator for two hours.
Drain juice completely. Combine and add to drained fish:
• 1 tablespoon olive oil • 1/3 cup fresh lemon juice • 1/3 cup fresh lime juice • 1/2 teaspoon salt • 1/4 teaspoon white pepper • 1/4 teaspoon ground cumin
Mix well and add:
• 1 medium tomato finely chopped • 1/2 medium onion finely chopped • 1 teaspoon vinegar • 4 ounces cooked tiny salad shrimp • 1 fresh jalapeno pepper, seeded and finely minced • 1 tablespoon finely chopped fresh cilantro
Stir and refrigerate eight hours or overnight. Serve cold on a lettuce leaf with crispy tortilla chips.
Recipe by Peggy Trowbridge
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