Marinated Fish

Cebiche de Pescado

2 lbs fish fillets (drum, blackruff, shark, dolphin, flounder, grouper, etc.)
1 cup lemon juice or bitter orange juice
1 Tbs chopped celery
1 Tbs chopped leek
1 onion, cut in strips
1 tsp minced garlic
1 tsp ground hot pepper
1 yellow hot pepper, chopped
1 tsp salt
½ tsp pepper
½ tsp cumin
2 Tbs chopped parsley or cilantro
Shrimp (optional)

Debone and cut fillets in ½” cubes. Place in glass bowl or deep porcelain dish. Cover with juice. Place celery and leek in blender and puree. Add to fish. Mix in remaining ingredients. Cover bowl and marinate about 1 hour or until center of fish cube is white. Serve fish on a bed of lettuce with halved boiled sweet potato and boiled corn.

“Cebiche de Conchas”: Use 5 dozen scallops. Chop onion.
“Cebiche de Pejerrey”: Use 3 dozen mackerel. Chop onion. Marinate ½ hour.

Serves 6