| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Latin amer, Appetizers | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Very fresh white fleshed |
| Ocean fish, such as cod | ||
| 1/2 | c | Fresh lime juice |
| 1 1/2 | tb | (about 2) minced serrano |
| Peppers | ||
| 1/2 | c | Chopped tomato |
| 1/2 | c | Small diced avocado |
| 1 | tb | Minced onion |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Olive oil |
| 1/2 | ts | Salt |
| 8 | Corn tortillas, cut into | |
| Thick strips and fried | ||
| Until crisp | ||
| Lime wedges |
INSTRUCTIONS
Cut the fish into 1/2-inch dice. Place in a glass dish with the lime juice. Cover and refrigerate for 6 hours, stirring occasionally. Drain the fish and add the peppers, tomato, avocado, onion, cilantro, olive oil, and salt. Fold gently to mix. Serve with some fried tortilla strips, thick cut, garnish with lime wedges. Yield: 4 appetizer portions SOURCE: Essence of Emeril Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EE2181 From: Dave Drum Date: 07-11-97 Cooking Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98
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