Ceviche

[Alky]

Place the cubed fish and sliced onion into a glass
casserole dish in as close to a single layer as
possible

Sprinkle the minced garlic and hot peppers and
chopped cilantro over the fish and onions. Add any
other herbs at this time.

Make a marinade out of the lime juice, olive oil
and salt and pepper.

Pour over the fish, making sure that all the
fish and herbs are well-coated. Make more
marinade if necessary.

Let the mixture marinate for at least an hour in
a "cool spot" (refrigerator is ok in warmer
climates) for at least 60 minutes, or until the fish is
"soft cooked."

I like to garnish mine with boiled yucca root or
sweet potato and choclo (the gigantic Andean corn
kernels)

[looking for peace]

Thanks for the recipe Alky. I love ceviche, but only have had it out. I am one of those people that hates cilantro. Do you think flat leaf parsley could substitute well in this recipe?

Really fresh scallops also make a good ceviche. They are already precut so cuts out a little effort.

[Alky]

Yes, absolutely! Also some people I know use oregano and coriander.