Cookbook:Island Ceviche
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| Island Ceviche | |
|---|---|
| Category | Fish recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- ½ cup freshly-squeezed lime juice
- ½ cup freshly-squeezed lemon juice
- ½ cup freshly-squeezed orange juice
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 1 ea. (8 ounces) pompano fillet, thinly sliced
- 1 ea. (7 ounces) mahi-mahi fillet, thinly sliced
Procedure[edit | edit source]
- Combine juices, salt, and pepper.
- Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
- Serve.