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Today's Topics:

1. THEME: White Fish Ceviche (Jamie R)


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Message: 1
Date: Sat, 4 Jul 2009 18:04:39 -0700
From: Jamie R <craftncook@...>
Subject: [Cookbook-Cookery] THEME: White Fish Ceviche
To: Seafood-Recipes@googlegroups.com, Recipe-Riot@...,
cooking-friends@yahoogroups.com, Just-Main-Dishes@googlegroups.com,
World-Cuisine@..., Cookbook-Cookery@...
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White Fish Ceviche

Preparation time: 20 minutes
Chilling time: 3 hours
Servings: 8

--You can use any white-fleshed fish for this dish, writes Maria Baez
Kijac in "The South American Table." She suggests tuna, sea bass, red
snapper or sole. Garnish with chopped tomatoes, bell peppers, onion
and cilantro, if you like.

Juice of 3 limes
Juice of 2 lemons and 2 oranges
1 1/2 pounds white-fleshed fish fillets, cut into 1-inch strips about
1 /4-inch thick
1/2 cup chicken broth or clam juice
1 Tbsp. extra-virgin olive oil
1 tsp. each: Dijon mustard, Worcestershire sauce
1/2 tsp. each: sugar, salt
1/4 tsp. freshly ground pepper
Hot pepper sauce

1. Combine lime, lemon and orange juices in large glass bowl. Add the
fish; mix well. Cover; marinate in refrigerator until fish is milky
white throughout, 3-6 hours.

2. Stir in the chicken broth, oil, mustard, Worcestershire sauce,
sugar, salt, pepper and hot pepper sauce to taste. Serve in small
bowls or stemmed glasses.

Nutrition information per serving:
98 calories; 22 percent of calories from fat; 2 grams fat; 0.4 grams
saturated fat; 32 mg. cholesterol; 5 grams carbohydrates; 14 grams
protein; 263 mg. sodium; 0.2 grams fiber.



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End of Cookbook-Cookery Digest, Vol 8, Issue 97
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