Ceviche 2
INGREDIENTS:
1 lb Raw Yellow Fin tuna
1 lb Bay scallops
2 lb Orange Roughy
2 md Jalapeno chile pepper;
-seeded & fin chopped
2 md Serrano pepper; seeded & fin
-chopped
1 Red, green, and yellow bell
-peppers; seeded & finely
-chopped
1 pk Sun Dried tomatoes; thinly
-sliced
5 Cloves garlic; crushed & fin
-chopped (use 2 different
-types of garlic)
5 Sprigs each cilantro and
-parsley; finely chopped
2 tb Fresh ground black pepper
1 tb Sea salt
1/2 c Good olive oil
Juice of 15 to 20 limes
1 lb Raw Yellow Fin tuna
1 lb Bay scallops
2 lb Orange Roughy
2 md Jalapeno chile pepper;
-seeded & fin chopped
2 md Serrano pepper; seeded & fin
-chopped
1 Red, green, and yellow bell
-peppers; seeded & finely
-chopped
1 pk Sun Dried tomatoes; thinly
-sliced
5 Cloves garlic; crushed & fin
-chopped (use 2 different
-types of garlic)
5 Sprigs each cilantro and
-parsley; finely chopped
2 tb Fresh ground black pepper
1 tb Sea salt
1/2 c Good olive oil
Juice of 15 to 20 limes
Thinly slice tuna and Orange Roughy and put in a clean ceramic crock. Add all of the other ingredients and mix well. Cover fish with lime juice. Cover crock with cheese cloth and refrigerate for 24 hours. Serve with cold Irish beer and Italian bread.