Ceviche

 
     Ceviche is an interesting change of pace and an excellent way
to prepare a number of different kinds of fish. People love this recipe.

     Get about 15 limes. The big ones are jucier. That should make near
2 cups of juice. Cut up fine, a handful of fresh celontro. Clean 2
bunches of Scallions and cut them small like for a salad. Put all this
and about 1 1/2 cups Picante Regular Medium Salsa, all together in a
bowl that is good for about 5 cups at least.
     
     There are variations on the next step.
     Now, take this with you on a dive boat and find some fish with
light meat, like rockfish. Quickly, fillet them and cut the meat into
cubes, perhaps 1/2 inch by 1/2 inch by 3/8 inch thick or there abouts.
Put in the bowl with the mix and keep referigerated. About 2 to 3 hours
later, serve it with Ritz crackers or whatever you choose.
      Some people don't go for this, most people demolish it.
Sometimes, it will suprise you who likes it. It is tasty and tangy.

      This same recipe works with many different kinds of fish, though
it may take different times for the mix to cook the fish all the way
through. It is chemically cooked, cold, mostly by the lime juice. The
recipe also works real good with scallops.