Recipe: Ceviche (Poisson Cru)

CEVICHE (Poisson Cru)

This is an excellent appetizer.

1 lb filet of halibut or sole, chopped
8 tb fresh lime juice (lemon for us)
1 large tomato
8 scallions, including the top, sliced
1/4 cup chopped cilantrillo
salt and pepper to taste
Lettuce and assorted crackers or crostini to accompany.

Chop the fish. Place in a big porcelain or glass bowl, cover with the lime juice, for at least 12 hours (overnight is convenient).

Two hours before serving, chop the tomato, removing seeds. In another bowl, mix the chopped tomato, scallions, cilantrillo and salt and pepper.

Drain the fish and add to the vegetables. Refrigerate again until ready to serve. May be served on a bed of lettuce or in a cocktail glass with the assorted crackers.

Servings: 8