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| CEVICHE - DESOTA | |
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1 lb. raw Yellow Fin tuna 1 lb. Bay scallops 2 lb. Orange Roughy 2 med. seeded and finely chopped Jalapeno peppers 2 med. seeded and finely chopped Serrano peppers 1 each med. seeded and finely chopped red, green, Yellow Bell peppers 1 pkg. thinly sliced Sun Dried tomatoes 5 crushed and finely chopped cloves garlic (use 2 different types of garlic) 5 each sprigs of cilantro and parsley, finely chopped 2 tbsp. fresh ground black pepper 1 tbsp. Sea salt 1/2 c. good olive oil Juice of 15 to 20 limes Thinly slice tuna and Orange Roughy and put in a clean ceramic crock. Add all of the other ingredients and mix well. Cover fish with lime juice. Cover crock with cheese cloth and refrigerate for 24 hours. Serve with cold Irish beer and Italian bread. | |
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recipe reviews #90572
Lauren Sauer (California) says:
Please do not eat, or recommend to eat orange roughy, this is an extremely overfished species, and has been for about 20 years, obviously they are not rebounding in stocks. Global fisheries are diminishing and we all need to work together through education and determination to bring our oceans back to health. Please educate yourselves on what seafoods are better to consume than others. Please don't submit yourselves to ignorance, rather help to promote sustainable fisheries. Instead of orange roughy try barracuda, which does extremely well in ceviche.
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