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Main Dishes - Fish/Seafood Bill Weatherford
Whitefish 8/5/2005

FISH CEVICHE
Buffett Buffet

Submitted by: Rick Austin

For a printer friendly version of this recipe, click here

Servings: 4

Comments:
Use the freshest fish possible.
Use fresh-squeezed juice.

Play Brandenburg Concerto #3 for mood.

Ingredients:
1 cup fresh lime juice (about 2 dozen limes). Or use a combination of lemon, lime, and some orange juice.
1 teaspoon fresh ginger, finely chopped or grated
2 tablespoons extra virgin olive oil
1 pound fresh, skinless sea bass fillets, sliced inch thick (or any white-fleshed fish)
cup chopped fresh cilantro
1 onion, thinly sliced
2 avocados, peeled, pitted and diced
salt and pepper to taste
1 ripe mango, chopped (optional)

Directions:
In a medium, non-reactive bowl combine the first three ingredients. Add the fish and toss to coat. Make sure fish is fully covered with juice. Cover and marinate in the refrigerator for about 2 hours, or until the flesh of the fish is white and opaque.

Add the cilantro, onion, and seasonings. Toss and serve with avocado

Garnish with mango if preferred.

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