| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Scallops; tuna, or any firm-fleshed fish |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Lime juice |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Red pepper; chopped |
| 2 |
|
Stalks celery; chopped |
| 1/2 |
bn |
Parsley; chopped |
| 2 |
tb |
Choped cilantro |
| 1 |
|
Clove garlic; peeled and minced |
| 2 |
ts |
Minced fresh ginger |
| 2 |
ts |
Chili powder |
| 1/4 |
ts |
Hot red pepper flakes |
| 1/4 |
ts |
Ground white pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
From: Althea LeBlanc <TheaLater@AOL.COM>
Date: Sat, 29 Jun 1996 18:29:41 -0400
from the _Loaves and Fishes Cookbook_ by Anna Pump
Cut the fish into bite-sized pieces and place in a medium mixing bowl. Add
all the other ingredients. Mix well. Marinate for 6 to 8 hours in the
refridgerator. Serve chilled. Yields: 6 to 8 servings
Anna makes the note that "Whenever you marinate seafood in lemon and lime
juice, you are actually 'cooking' the fish. It takes 6 to 8 hours for this
process to be completed.
I would marinate for at least the 8 hours to be on the safe side.
EAT-L Digest 28 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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