In Praising Pete – Book 7, my minister hero, Pete Taylor has eaten a lot of ceviche while down in Peru doing his mission work. He has a recipe of his own. Pete, can you tell us about it?
Pete: Sure, Elizabeth. This recipe of course doesn’t have all the wonderful fresh seafood in it I ate while down in Peru, but it’s a version that was easy to make once I got home to Sweet Water, Michigan.
1 lb Talapia chopped in bite size pieces. (Or Red Snapper or even shrimp will work.)
Squeeze lime juice over the fish and make sure it is all covered evenly. This is what cooks the raw fish because it becomes marinated. Chill in fridge until it gets white throughout. (I leave mine for 2 hours.) Then drain lime juice and pat dry with a paper towel.
Add: 1/4 c chopped red onions
1 c chopped cucumber (remove seeds first)
1/4 c chopped tomatoes (no seeds)
2 small colored sweet peppers chopped (or jalapeno or both)
2 cloves minced garlic
salt and pepper
Chopped parsley and/or cilantro to taste
(Can add 1/4 c tomato or V8 juice – optional)
Stir all together and serve with tortilla chips and use it like a salsa.
This tastes Heavenly! Enjoy – Pete ♱