Name: Ceviche #1
Ingredients: 1 lb Very fresh; firm-fleshed fish fillets; 6 Limes; juice of; 1 ts (scant) whole allspice; 1 ts (scant) peppercorns; 1/2 Medium-large onion; finely diced; 1 Avocado; 1/2 c Fresh coriander leaves; 1 tb Vinegar; 3 tb Olive oil; 1 Ripe tomato; cut in 1/4" dices (up to); 1 Fresh Serrano or Jalapeno chiles; stemmed, seeded, and finely chopped; 1/2 ts Salt (approx.); Lettuce leaves

Why do men not accept the gospel? How can they refuse the tender overtures of the gracious Son of God? Why do they even take offense at the cross? Let us consider an analogy. An etiquette book is a very valuable accessory. It is useful on many important occasions. A good one costs considerable money. Who would not be glad to have one, if it were given him? You wouldn't? Why wouldn't you be glad to be given such a book? Because it would imply you needed it! That is the reason proud sinners do not come to Christ. Their coming would imply they needed Him. They are too proud and self-righteous in their natural state to admit that!

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Mexican	Appetizer	6	Servings

INGREDIENTS

1	lb	Very fresh; firm-fleshed fish fillets
6		Limes; juice of
1	ts	(scant) whole allspice
1	ts	(scant) peppercorns
1/2		Medium-large onion; finely diced
1		Avocado
1/2	c	Fresh coriander leaves
1	tb	Vinegar
3	tb	Olive oil
1		Ripe tomato; cut in 1/4" dices (up to)
1		Fresh Serrano or Jalapeno chiles; stemmed, seeded, and finely chopped
1/2	ts	Salt (approx.)
		Lettuce leaves

INSTRUCTIONS

1. Skin the fish fillets if it has not already been done.  Cube into 3/4 to
1-inch pieces. Place in a non-metallic bowl.  Pour the lime juice over.
Roughly crush the allspice and peppercorns and add to the fish.  Add the
diced onion. Cover and allow to marinate, refrigerated, at least 6 hours.
Stir from time to time. The fish will turn milky white and will flake
easily with a fork.
2. Drain off the lime juice that hasn't been absorbed.  Just before
serving, peel and chop the avocado and add to the fish. Stir in the
coriander, vinegar, olive oil, tomato, and chile. Season to taste with
salt.
3. Serve well chilled in a lettuce-leaf lined bowl.
LOPEZ Y GONZALEZ
LEE ROAD, CLEVELAND HEIGHTS.
WINE:  RED RIOJA
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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