|
|
|
 |
|
|
Orange Olive Ceviche Salad
|
 |
|
2-3 Filets of firm white fish - about 1/2 pound (Halibut, Sable, Tilapia, Hamachi)
3 limes
lemon juice
1/3 large red onion
3 cloves garlic
2 sarano peppers (or substitute 1 jalapeno)
15 olives
3 oranges
1 avacado
Tortilla Chips
|
Cut fish into 1/2 in cubes, cut onion into very thin slices, then into 1/2 in long slices. Lightly salt fish. Make a mixture of juice of 3 limes, minced garlic, and minced sarano peppers (remove seeds if less spice is desired). Put fish and onion into juice mixture, then add lemon juice until fish is mostly covered. Let sit 5 minutes then toss to coat all of the fish with juice. Cover and marinade for 2 hours in the refrigerator, giving it a toss half way through. Cut oranges, olives, avacado into 1/2 in cubes and add to marinated fish. Serve with chips.
|
 |
Preparation Time: 20 |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
kariel
United States |
|
|
|
|
| This recipe has been viewed 2402 times. |
|
|
|
