Friday, July 12, 2013

Recipe for Marlin Cevice

Photo and recipe source

In my book, The Underwater Pyramid in the Bermuda Triangle, the character Lisa learns to cook marlin ceviche.  Although, a recipe for it is in my book, here is another recipe for you to try out.

12 ounces Marlin filet, skin and dark meat removed
1 cup Freshly squeezed lime juice, plus
1 tablespoon Freshly squeezed lime juice
1 small Red onion, diced
2 mediums Tomatoes, cored, seeded, diced
1/2 cup Freshly squeezed orange juice
1/2 cup Tomato juice
2 Jalapeno chiles, stemmed, seeded, and finely chopped
2 bunches Oregano - leaves only, chopped
1 cup Olive oil
1 cup Small green olives
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
Bay leaves
Lettuce leaves for serving, optional


Cut Marlin into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine Marlin with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.

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