re: Outdoor Board Cookbook

Ceviche Dip

Species of fish that I have used in the past are: speckled trout, red snapper, tuna, mahi, etc.

Ingredients:
Fish of your choice
Fresh lemons
Fresh limes
1/2 purple onion finely chopped
1/2-1 cup cilantro finely chopped
6 roman tomatoes minced
2 table spoons butter melted
pinch of sugar
salt
pepper
1/4 cup olive oil
few spalshes of hot sauce

Instructions:
Cut desired fish into 1/4 cubes and place into tupperware. Cover fish with lemon and lime juice(mostly lemon) in tupperware and place in refrigerator for 15-30 minutes stiring about every 7 minutes. Mix all other ingredients together in seperate bowl. After fish is "cooked" throw in all other ingredients into tupperware and serve with tortialla chips. Notice there is no cooking involved, the lemon and limes acid will cook the fish while in the refrigerator.

No fresh fish as of now. Waiting for duck season to be over with and seas to calm down a little before we can get back out to the rigs. Will post picts later.