Cerviche (fish dish)

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Cerviche (fish dish)

Lets see if I can get this recipe right from memory...

Scallops
Cubed monkfish
Other firm white fish)
(total 4-8 oz. per person, can use all fish or all scallops)

Chopped onion (about one small per two people) (white or purple)
Chopped bell pepper (about one per 2-3 people)
(optional) chopped tomato (must be firm)
Brown sugar (about 1 tbsp. per person)
Lemon and/or lime juice (start with about 1 cup, may need more to cover)
(optional) dash of Tabasco sauce, pinch of garlic powder

Mix chopped vegetables, scallops, fish together, and pack into narrow, deep container. Separately, mix brown sugar and optional ingredients into lemon/lime juice. Pour juice mixture into container to cover fish. Refrigerate.

I like to fix this the day before since it takes a while for the acid in the juice to "cook" the fish. You could make it at noon for a late dinner.

Shelly
(9/9/01)

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