From the Texas Gulf coast comes an appetizer that can be prepared several days ahead and pulled out to quench hunger before that time that all dishes come out of the oven (for me always a little later than planned).  Enjoy Billy Meek’s Ceviche family recipe from her time in Rockport and her excitement about “catching the BIG ONE”.

Gulf Coast Red Fish Ceviche

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Prep Time 30 minutes mins

Course Appetizer

Cuisine Mexican

Servings 10 Appetizers

Ingredients

  

Day One

• 1 lb Red Fish or other firm white fish (chopped finely)
• 1 cup lemon juice
• Tabasco to taste

Day Two

• 1 medium diced white onion
• 2 medium tomatoes (peeled, seeded, and diced)
• ½ tsp ground cloves
• 1 tbsp vegetable oil
• 1 tbsp salt
• 1 tsp powdered oregano
• ½ tsp diced parsley
• Lemon juice to cover and keep moist

Instructions

 

• Mix Day One ingredients together and let stand overnight
  
• Pour off some of the juice and mix with Day Two items
  
• Refrigerate and let stand overnight
• Serve with crackers