Cebiche

Title:
Cebiche

Yield:
6 Servings

Categories:
Seafood,
Spices,
Mexican




Ingredients:





     1 lb Skinned fillets of mackerel


          -or sierra


          Juice of 6 or 7 large limes


          -(1 1/4 to 1 1/2 cups)


     2 md Tomatoes


     3    Or 4 canned chiles serranos


          -en escabeche


   1/4 c  Olive oil


   1/2 ts Oregano


   1/2 ts Salt (or to taste)


          Pepper






 Cut fish into small cubes, about 1/2 inch, and cover them with the lime


 juice.  Set in the bottom of the refrigerator for at least five hours, or


 until the fish loses its transparent look and becomes opaque. Stir from


 time to time.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini