Aunt Mimi's Ceviche

Juice of three limes (You may want to adjust citrus quantities after marinating, Mimi usually adds a little orange juice)

Juice of three lemons

Juice of two oranges

One white onion, diced

One small bottle pimiento, chopped

1/2 cup black olives, pitted and sliced

Two garlic cloves, minced

Two small serrano chiles, minced

One teaspoon dried coriander

One teaspoon ground cumin

One teaspoon dried oregano

1/2 teaspoon French sea salt

1/2 teaspoon freshly ground pepper

One pound firm white fish - Mexican sea bass, or red snapper, or halibut (sea bass preferred)(on the gulf try redfish, red snapper, sheepshead, ling or other firm fleshed fish, trout works but tends to be soft) - chopped in to 1/2 " cubes

One unblemished avocado, diced

One large peeled, seeded an diced tomato

Fresh cilantro, chopped coarsely, or coarsely chopped


Mix all ingredients in a large covered glass dish, marinate fish at least six hours , but preferably over night. Stir at 2 or 3 in the morning with a glass of sauvignon blanc in left hand , unless you are right handed. Serve in glass compote dishes topped with diced avocado and chopped fresh cilantro a su gusto.. Serves four to six as an appetizer.

Con carino,

Tia Mimi -Chef extraordinaria

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