Cookbook:Island Ceviche

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Cookbook | Ingredients | Recipes

Ingredients[edit]

  • 1 (8 ounce) pompano fillet, thinly sliced
  • 1 (7 ounce) mahimahi fillet, thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezed orange juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Procedure[edit]

  1. Combine juices and salt and pepper. Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
  2. The next day, eat!