Thursday, June 30, 2011

Hamour Ceviche

I've had the idea for this recipe for a while because it requires no cooking, is quick to prepare and makes use of the local fish available in the waters off the Persian Gulf.Plus, it's well suited for the hot weather of the Middle East.

Yield:6 Servings
1 1/2 lbs. skinless hamour or other white fish fillets, cut into small pieces
1/2 c fresh lime or lemon juice
2 large tomatoes,cut into small cubes
2 chilies, seeded and minced (optional)
1/2 c fresh cilantro, finely chopped
1 Tbsp. olive oil
salt and pepper
1 ripe avocado,cut into small pieces (optional)

1. Put all ingredients in a glass bowl and mix thoroughly until evenly combined.Place in refrigerator and refrigerate for a minimum of 2 hours.

2. When ready to serve, add the pieces of avocado and mix, if using. Serve immediately.
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