Recipe for Ceviche

Corvina Ceviche

Any fish or sea food can be made into ceviche, and most fish are used that way on occasion. The dish seems startling at first, for it appears to be raw. But a taste will convince you that the lime juice has done a great deal of cooking the fibers, and the hot peppers have finished the job. Ceviche is usually served as an hors d'oeuvre, but is met outside of mealtime as an excellent accompaniment to ice-cold beer and like beverages.

1/2 pound corvina fillet, cut into little chunks of 1/2 inch.
6 limes (juice only)
2 tomatoes (finely minced)
3 white onions (finely minced)
1 chili pepper (minced) or 1 small yellow pepper
1 green pepper (minced)
1 clove garlic (minced)
1 large sprig parsley (minced)
salt and pepper
2 or 3 drops pepper sauce or tabasco

Mix the ingredients and spread over the fish. Let sit in the refrigerator for about 6 hrs. Make sure the fish is covered in lime.

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