Recipe: Ceviche

CEVICHE

1/2 kg filets of seabass or red snapper
the juice of 2 or 3 lemons
1 onion, finely chopped
1 stalk of celery, chopped
1 roll of cilantro, chopped
salt to taste
1 hot pepper (optional)
1 tomato, peeled and chopped (optional)
Ketchup and mayonnaise

Wash fish filets and remove bones and skin, if any. Cut fish into 1/2 inch cubes, place in a bowl with water to cover, and add lemon juice. Refrigerate for at least 2 hours. You may keep the fish marinating in the refrigerator as long as you like; the lemon juice will continue to 'cook' the fish.

When ready to serve the ceviche, add celery, onion, pepper and cilantro, and season to taste. (You might prefer to marinate some or all of the other ingredients with the fish for a while, for stronger flavor.)

In Costa Rica ceviche is traditionally served with ketchup, mayonnaise, soda crackers and slices of boiled green banana.