Last modified on 27 July 2014, at 15:47

Cookbook:Island Ceviche

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 1 (8 ounce) pompano fillet, thinly sliced
  • 1 (7 ounce) mahimahi fillet, thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly squeezed orange juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

ProcedureEdit

  1. Combine juices and salt and pepper. Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
  2. The next day, eat!