Restaurant Recipes
Don Juan's Ceviche
Yield: 6 servings
Ingredients
- 1 pound skinless boneless mild fish fillets, cut into 1/2 inch chunks
- 1 cup fresh lime juice (from 4 to 6 limes)
- 3 medium tomatoes, chopped fine
- 1/4 cup olive oil
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon salt or to taste
- 1/2 cup ketchup
- 1 teaspoon hot pepper sauce, preferably a Mexican brand such as Tamachula or Valentina
- 1 ripe avocado, peeled, seeded, diced
- Lime slices
- Crackers or tortilla chips
Instructions
- Place fish in a shallow glass dish or pie plate. Pour lime juice over fish to cover completely.
- Cover and refrigerate at least 1 hour for soft-textured fish or 4 hours if you prefer your fish more firm. (The lime juice will "cook" the fish.)
- Combine tomatoes, oil, onion, cilantro and salt; mix well.
- Let stand at room temperature 30 minutes for flavors to develop.
- Drain fish, reserving lime juice.
- Combine ketchup and hot sauce; stir in 2 tablespoons of the reserved lime juice (or more to taste).
- Spoon this mixture into the bottom of 6 wine goblets, ice cream sundae glasses or large martini glasses.
- Spoon half of the tomato mixture over ketchup mixture; top with the drained fish.
- Combine remaining tomato mixture and avocado; spoon over fish.
- Garnish with lime slices and serve with crackers.
Attribution
Posted by GayleL at Recipe Goldmine 6/24/01 10:39:56 pm.
Source: azcentral.webpoint.com - Maria Josefa Concannon, owner of Don Juan's Restaurant, Chicago, Illinois