OUR FAVORITE CEVICHE

Ceviche, or seviche, is a popular and delicious dish in Peru, esp. along the coast.. There are many recipes for this dish that uses "raw" fish, that actually cooks in juice. This recipe is our favorite, but it may be more Californian than South American. It lasts for a couple days in refrigerator. Good with saltines. Must be really FRESH solid white fish, like grouper.

1 pound FRESH, firm white fish, boned
6 limes (1/2 cup FRESH lime juice) Lemon juice is OK
3 tomatoes
1 onion
2 or 3 jalapeno chilies
1 poblano chili or bell pepper
2 Tblsp. fresh parsley or cilantro
1/4 olive oil
1/2 teas. each of dried oregano, thyme, bay leaf and basil
1 crushed clove garlic
1/2 teas. Louisiana hot sauce
1/3 cup tomato ketchup
1/2 cup halved green olives
Salt and pepper to taste

Cut the fish into small pieces. Really works in 1/4-inch dice. Marinate in the lime juice for 2 or 3 hours in the refrigerator.

Drain, saving the juice. Chop the tomatoes, onion, chilies and parsley (or cilantro) finely. Add this to the juice with the other ingredients. Toss with the fish and serve cold.