Recipe: Marinated Flounder/Sole Ceviche (Seviche/Ceviche recipe)

Hi LaDonna - I'm making this recipe up as I go along - thinking about what you said you will have in your garden (lucky you!)

I would think that thinner filets would work better than a thicker filet (such as cod or halibut) I would pick sole, flounder or snapper for this recipe.

MARINATED FLOUNDER/SOLE CEVICHE

1-2 lbs of thin white fish filets
1 cup of fresh squeezed lime juice, or lemon juice
3 large tomatoes, chopped (you could peel them)
1 large red onion, chopped
1 green pepper (or you could do yellow, too)
1 jalapeno, seeded and diced fine (optional)
2 Tbsp. chopped fresh parsley
1 Tbsp. (or less) chopped fresh cilantro
1/4 c. olive oil or vegetable oil
salt and fresh ground pepper to taste
Optional could be some fresh oregano - I think dry would be too strong for the delicate fish flavors.

In a glass casserole or baking dish, pour the lime or lemon juice over the fish. (Use only glass dish, not metal) Cover with plastic wrap and refrigerate overnight. Next day, pour off the juices, reserving a small amount (maybe 1/4 cup or little more?)

Cut the fish into bite sized chunks. Chop all the vegetables and herbs, salt and pepper and mix together gently, using the reserved juices and olive oil/veggie oil.

Refrigerate until ready to serve. I would put this in a pretty glass bowl that you've lined with red lettuce.

If you put in a search here for Seviche - there is a recipe for oysters seviche, which I've kind of pliagerized and adapted here for fish.

Now that I've had to think about the ingredients, I just might make this myself - sounds refreshing and very summery.

Love, June