Recipe - Southwestern Ceviche

One half pound Firm, white fish, such as
red snapper
One half teaspoon Grated lime peel
One fourth cup Lime juice
2 tablespoon Green chiles; minced
2 teaspoon Olive oil
One fourth teaspoon Minced garlic
One fourth teaspoon Ground cumin
One fourth teaspoon Salt
Hot pepper sauce to taste
1 Avocado; minced
1 md Tomato; seeded & minced
One fourth cup Blanched slivered almonds;
toasted
2 tablespoon Green onions; thinly cut or sliced up
2 tablespoon Cilantro; chopped
1 cup Red cabbage
2 Head Belgian endive; leaves
separated

Cut fish into One half inch chunks. Stir together lime peel, lime juice, minced
green chilies, olive oil, garlic, cumin, salt and hot pepper sauce. Stir in
fish chunks; cover and marinate.
Posted to MCRecipe Digest V1 #281

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

From: Gerald Edgerton jerrye@wizard.com