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La Belle Cuisine - More Fish Recipes

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Ceviche

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 "The action of the acid in the lime juice 'cooks' the fish, thereby firming
the flesh and turning it opaque. Only very fresh fish should be used for
this dish. Diced fresh vine-ripened tomatoes are an excellent addition."

3/4 pound sole fillets, cut into 1/2-inch strips
3/4 cup fresh lime juice
1/4 cup olive oil
1 garlic clove, minced
3 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon diced green chiles
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium avocado, peeled, halved,
pitted and sliced
Lettuce leaves

Arrange fish in a single layer in a small baking dish. Pour lime juice
over top. Cover and marinate at room temperature turning occasionally,
about 1 hour.
Meanwhile, combine oil, garlic, parsley, green onion, chiles, salt and
pepper in small bowl and mix well.
Drain fish well. Return to dish. Pour oil mixture over fish and toss
gently. Let stand 30 minutes.
Arrange lettuce leaves on platter. Top with fish and garnish with
avocado slices. Serves 2.
 

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