Key Lime Ceviche

 This recipe works great with yellow-tail snapper, coney grouper, hogfish, cobia and even grunt. An old Florida recipe that is great for those hot summer days. For best results, use freshly squeezed juices.

 Prep Time: 20 minutes                                       Marinating Time: 3 – 4 hours


3 pounds fish fillets                      1 Cayenne pepper, fine chopped

3 cups orange juice                       1/2 teaspoon Ginger root, fine chopped

1 1/2 cups Key Lime juice              2 cups ketchup

1 green bell pepper, chopped         4 Tablespoons olive oil

1 red bell pepper, chopped             2 teaspoons salt



 Cut fish fillets into 1 inch squares and add all ingredients in a glass or ceramic bowl. Mix well, cover and refrigerate for 3 to 4 hours, stirring occasionally.

 Serve with warmed taco chips and your choice of ale or wine.



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