Ceviche...............

Ceviche is a traditional seafood dish throughout Latin America. There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish. Common versions of ceviche found in Ecuador include ceviche de camarones (shrimp) and ceviche de corvina (sea bass). In most cases the fish is not not cooked but rather citrus juice and salt are used to stop the growth of microorganisms. Shrimp ceviche is typically prepared with cooked shrimp. The dish is typically served with popcorn, a corn nut like seed, aji (hot sauce) and fresh bread.

Ingredients

2 lbs Sea Bass cut into cubes

1 Red Onion cut into long strips

1 Red Pepper cut into thin strips

2 tsp chopped Parsley

4 Tbs cooking oil

1 Stick of Celery finely chopped

1 tsp Hot Pepper Sauce

8 Tbs Lemon Juice

Salt & Pepper

Directions

Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes)

In a glass bowl mix the lemon juice, oil, parsley, hot pepper sauce, onion, celery, salt and pepper

Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl

Let Stand in Bowl for 1 hour

Serve with Pop Corn, Toasted Corn and Fresh Bread

Jose Alvarez C.