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| | Baja Ceviche Canapés
2 pounds of firm white fillets of fish
Lemon juice
1 large onion, minced
20 diced green olives
3 tomatoes, peeled, seeded and diced
1 cup of tomato juice
1/2 cup of water
1/2 cup of catsup
1/2 cup of olive oil
2 teaspoons of salt
1 teaspoon of oregano
1 teaspoon of bottled hot sauce
1 teaspoon of garlic salt
Cut fillets into bite-size cubes. Marinate 8 hours in lemon juice. (The lemon juice "cooks" the fish.) Drain and rinse in cold water. Add remaining ingredients. Garnish with tomatoes. Serve with crackers. |
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