Ceviche Robalo

Flesh from one legal sized Snook, including belly, throat, and backbone; cut into 1/8" chunks.
10 Persian limes, juiced
4 - 5 medium Tomatoes, well ripened and finely chopped
2 large Onions, finely chopped
1 cup Cilantro, coarsely chopped
2 med. cloves Garlic, finely chopped
Fresh Jalapeno, finely chopped to taste
Salt to taste
1/2 cup Good olive oil

Cover fish completely with lime juice in a glass bowl and refrigerate overnight. Next day, drain as much juice as possible and discard. Add onion, tomatoes, cilantro, and garlic. Add enough jalapeno to provide a spicy kick. Do not over salt as this will make the fish tuff. Thoroughly mix. Drizzle enough olive oil to impart a pleasant taste, not too much. Serve with homemade tostadas (fry tortillas until brown and break into convenient sized pieces) and a good lager beer, preferably Pacifico. Yazoo!!!

Ron Taylor         


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