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!