Ceviche

recipe rating: 

4

Serves

16 servings

Ingredients

• 2 1/8 each Barramuni or Talapia Fillet
• 2 2/3 fluid ounces Lime Juice
• 2 fluid ounces Lemon Juice
• 2 fluid ounces Nectarine Juice
• 3/4 cup Onion, Finely Diced
• 1 cup Cucumber, Finely Diced
• 1/2 cup Poblano Chilies, Roasted & Chopped
• 2 cups Furmano's Chunky Crushed Tomatoes
• 1 1/3 tablespoons Minced Garlic
• 2 fluid ounces Water
• 1/2 teaspoon Coriander
• 1 teaspoon Salt
• 1/3 teaspoon Pepper
• 1/2 teaspoon Cumin
• 1 teaspoon Cilantro

Preparation

1. Place All ingredients in a large bowl. Mix well and cover.
2. Place in a refrigerator overnight to allow the acids from the fruit juices and tomatoes to cook the fish. Do not eat if fish is still raw in consistancy.