Cookbook:Island Ceviche

Cookbook | Ingredients | Recipes

Ingredients

• ½ cup freshly squeezed lime juice
• ½ cup freshly squeezed lemon juice
• ½ cup freshly squeezed orange juice
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 (8 ounce) pompano fillet, thinly sliced
• 1 (7 ounce) mahi-mahi fillet, thinly sliced

Procedure

1. Combine juices and salt and pepper.
2. Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.
3. Serve.