Local Shows Her Gills, Brings Ceviche To The Table
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Katie Basile shares this birthday tradition passed down from aunt to niece, as well as stories of growing up in Ubinas, Peru.
- 4-6 lemons and/or limes (a mix of both is best, but one or the other will work)
- 1 lb. frozen halibut (tilapia and red snapper work too)
- 1 tsp. ginger (shredded or cubed)
- 1 clove garlic
- small amount of hot pepper (I think I used 1-2 jalapenos, but took the seeds out first)
- 1 cup celery chopped into cubes
- 1 cup onion chopped well
- lots of cilantro
- Cut frozen fish into cubes.
- Put in bowl with ginger and pressed garlic.
- Add salt, pepper, and hot pepper.
- Mix and transfer to glass pan.
- Cover with lemon/lime juice; strain juice for seeds first. All fish must be covered by juice. If the fish is not covered, add more juice.
- Add celery, onion, and cover with cilantro. Don't stir.
- Cover pan and put in fridge for at least 1 hour.
Serve with baked sweet potato, corn and lettuce.