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Ceviche

When Barbara & I were in Acapulco, Mexico a few years ago, Ceviche served as our lunch most
every day. Serve it as an appetizer or a meal.

Salsa (use the recipe above, double it to serve 4 - 6 people, Jalapeno peppers optional)
1/2 lb. Medium Shrimp and/or 1/2 lb. Cod fish or Halibut, cut into 1 inch chunks
4 tbsp. Fresh Lime juice

Prepare salsa & set aside. Par boil shrimp and/or fish until white & firm with 2 bay leaves. Immediately
plunge into ice-cold water to stop cooking. Drain well. Combine with salsa & lime juice. Allow to chill
2 - 4 hours for the flavors to mingle.

 

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