Ingredients
-
1
-
1/2
-
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Tahitian Ceviche, a South Pacific Favorite from Epicurious Magazine, (writing from Las Vegas) I liked this recipe especially when used RealSalt (that’s the stuff from Utah) I didn’t have fresh ahi so used red snapper as a substitute What a great flavor , a South Pacific Favorite from Epicurious Magazine
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Steps
|
1
Done
|
Cut the Fish Across the Grain Into Small |
|
2
Done
|
Bite Size Pieces. |
|
3
Done
|
Soak in Salt Water For About Half Hour. |
|
4
Done
|
Drain Well. |
|
5
Done
|
Add Lime Juice and Salt to Fish and Knead Well. |
|
6
Done
|
Let It Sit About 5 Minutes Until Fish Texture Changes to White. |
|
7
Done
|
Add Rest of Ingredients and Mix Well; Marinate at Least an Hour Before Eating. |
