Recipe - Mexican Ceviche

Chopped onion
Chopped tomatoes
Chopped fresh serrano or
jalapeno peppers
Fresh cilantro leaves
(coriander with no stems)
Fresh minced garlic
Salt to taste

The best fish to use are fresh flounder, red snapper or redfish. Cut fish
into bitesized pieces. Place in a shallow dish and add enough lime juice
to cover thoroughly. Let marinade for at least 1 hour (longer is better).
Serve as an appetizer with Tostados. Port Mansfield, Texas
Posted to MCRecipe Digest V1 #281

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

From: Gerald Edgerton jerrye@wizard.com