Ceviche

This is one of my favourite summertime dishes. Great with crackers, on bread, or just as a side dish.

1 kg red snapper fillets
1 c. lime juice
3 jalapaneo peppers (or less)
1/2 c. olive oil
2 med. tomatoes, chopped
1/2 c. pimiento-stuffed green olives, chopped
1/4 c.chopped fresh parsley
1/4 c. chopped fresh cilantro
1 tbsp. chopped fresh oregano
1 tbsp. Worcestershire sauce
1 med. onion, chopped
1/2 c. tomato sauce ( I use ketchup)
1 clove garlic, crushed
1 tsp. salt

Remove skin and bones from fish. Chop fish into bite-size pieces. Combine fish and lime juice in bowl. Cover and let stand at room temp. for 15 mins. Drain fish, rinse under cold water; drain.

Remove seeds and membranes from peppers; chop peppers. Combine fish and peppers with remaining ingredients in bowl. Cover, refrigerate several hours or overnight. Remove from fridge about 20 mins. before serving.

Serves 4

Enjoy,
Myrna