CCSC Recipes

Ceviche

 

May, 2009

1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
5-6 limes (Enough Juice to cover fish)
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
1 dash Tabasco sauce

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

Avocado cream
avocados – peeled and pitted
3/4 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
• 1 dash ground black pepper

In a food processor or blender, purée the avocados. Mix in the sour cream, cumin, garlic powder, salt and pepper. Chill at least 30 minutes before serving.

– Chef Ami Novak, Encore Catering

 

 

 

 

 

 

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