http://goonswithspoons.com/w/index.php?action=history&feed=atom&title=Ceviche 2026-05-05T20:36:20Z Revision history for this page on the wiki MediaWiki 1.34.2 http://goonswithspoons.com/w/index.php?title=Ceviche&diff=4049&oldid=prev 2006-07-04T19:11:03Z

<p></p> <p><b>New page</b></p><div>[[category:Seafood]][[category: Walumachoncha&#039;s Recipes]][[category: Mexican]]<br /> &#039;&#039;&#039;Recipe by [[:category: Walumachoncha&#039;s Recipes|Walumachoncha]]&#039;&#039;&#039; - &#039;&#039;submitted by [[:category: Lumpy&#039;s Recipes|Lumpy]]&#039;&#039;<br /> <br /> *a good firm, not oily marine fish, grouper, snapper, pompano or the like are good.<br /> *white onions<br /> *tomatoes<br /> *serranos<br /> *cilantro<br /> *limes<br /> *sea salt<br /> *carrots<br /> <br /> Chop all veggies to small cubes, and halve the limes to squeeze<br /> Slice the the fish fillets into thin strips, or small cubes, the smaller the better. Never use freshwater fish like catfish, tilapia, or perch: too risky to get a parasite.<br /> Squeeze the limes until you have enough juice to soak the fish completely in a deep GLASS bowl. Let the fish marinade in the lime for a couple of hours, in fridge if you&#039;d like. Once the time passes, add some salt to stop the &quot;cooking&quot; reaction. The fish will let a lot of juice out. Add all the chopped veggies and salt to taste. Serve with saltines or tostadas, some avocado slices, ketchup and hot sauce if you want.</div>

Lumpy