Cookbook:Island Ceviche

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 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

ProcedureEdit

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