Cookbook:Island Ceviche
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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 (8 ounce) pompano fillet, thinly sliced
- 1 (7 ounce) mahi-mahi fillet, thinly sliced
Procedure[edit | edit source]
- Combine juices and salt and pepper.
- Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
- Serve.