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November 22, 2017
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Food
Ceviche


  • 3 fillets of meaty white fish (sole or pompano works well)
  • Juice of 2 large or 3 small limes
  • 1 large clove garlic, minced
  • 1 medium onion, diced
  • 1 large fresh tomato, diced
  • A pinch or two of cumin, to taste
  • Small bunch of cilantro, chopped fine
  • Salt
  • Pepper

Cut fish into cubes and soak with lime juice. Add minced garlic and refrigerate overnight. This allows the lime juice to "cook" the fish. The next day, add onion, tomato, cumin, cilantro and salt and pepper to taste. Stir well. Serves 4.

Sunday, June 23, 2002

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