Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Rebecca Grissom" Newsgroups: rec.food.recipes Subject: Panamanian Ceviche Followup-To: rec.food.cooking Date: 28 Dec 1999 07:27:51 -0700 Organization: hotmail.com> Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19991228024408.41113.qmail@hotmail.com> Reply-To: "Rebecca Grissom" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38552 Panamanian Ceviche 5 lbs. boneless Fish fillet (not mackerel) 3 white onions, minced 2 cup lime juice 1 tbsp. Olive oil Salt and pepper to taste 1 yellow pepper or chili pepper, minced 1 green pepper, minced (optional) 2 tomatoes, minced (optional) 2 or 3 drops Tabasco (optional) Chop the fish in very small pieces, while raw. Flake fish, if possible. Put in a deep glass dish. DO NOT USE METAL. Add other ingredients and mix together thoroughly. Use enough lime juice to cover. The lime juice cooks the fish. Cover and place in refrigerator. This can be prepared two or three days ahead, but must be refrigerated at least six hours before serving. May be served in individual cups, cocktail glasses or party shells; or may be served in bowl and dipped onto crackers (saltine) and eaten as a snack. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.