Ceviche from Heaven!

How to make incredible ceviche that will impress your friends and tantalize your taste buds!

Ingredients: 1 lb. pacific snapper -boned and cubed, you can also make a mix of
1/2 lb. diced deveined shrimp and 1/2 lb. diced fish
3 large finely cubed tomatoes
1 onion -finely chopped
1 large avocado-diced and sprinkled with black pepper
1 can embassa jalepeno peppers-2 oz.
fresh cilantro-1/2 C. diced, leaves
juice of five limes
1/4 C catsup
1 T. olive oil
1 tsp. salt

Marinate the fish overnight in lime juice, olive oil, 1 tsp. of salt. Drain the next day. Add all remaining ingredients Mix it up....Let it sit in the fridge for at least thirty minutes for the flavors to blend...This will stay fresh for two days in the fridge.

Serve with Mexican tostados ...sold stacked up in bags in many grocery stores...already fried...crunchy....or tortilla chips. Have some hot sauce, like Marie Sharps...handy to drip on each bite before eating...


This recipe came from Teresa C. a good friend of mine who lives in Salt Lake City... A real kick too! I miss her and her antics on the tennis court!