Recipe - Ceviche - Desota

1 pound Raw Yellow Fin tuna
1 pound Bay scallops
2 pound 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 pack Sun Dried tomatoes; thinly
cut or sliced up
5 Cloves garlic; crushed & fin
chopped (use 2 different
types of garlic)
5 Sprigs each cilantro and
parsley; finely chopped
2 tablespoon Fresh ground black pepper
1 tablespoon Sea salt
One half cup 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.
Posted to MCRecipe Digest V1 #281

Date: Wed, 06 Nov 1996 07:53:45 0800

From: Gerald Edgerton jerrye@wizard.com