Ceviche


Serves: 11
Total Calories: 305

Ingredients

3 pounds halibut steaks, fresh or frozen (if boneless, use about 1 1/2 to pounds)
1 cup lime juice fresh, or bottled
1 pound canned tomato, broken into pieces, with juice
1 (3-ounce) jar pimiento-stuffed olives, drained
1 medium onion, chopped
1/2 cup ketchup
1/2 cup olive oil
1 teaspoon leaf oregano, crumbled
1 scant teaspoon bottled red pepper seasoning
1 teaspoon salt
avocado (optional)

Directions:

The night before: Trim skin and bones from halibut. Cut into 1/2-inch cubes. Place in a deep bowl (glass or china). Pour lime juice over top to cover fish. Cover and chill overnight.

The next day: Drain fish, rinse under cold water; place in a large bowl. Add all other ingredients and toss lightly.

May be topped with avocado. Serve with tortilla chips.

Variation: Fresh tomato may be added, if desired. Red snapper, salmon or tuna may be substituted for halibut.

Nutritional Facts:

Serves: 11
Total Calories: 305
Calories from Fat: 87

This Ceviche recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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