MARINATED FISH DISH WINS APPETIZER PRIZE

Ceviche is a spicy, pungent dish that is widely served in South America as an appetizer or a first course. It is also popular in Japan. Cecelia Reid won second prize in the appetizer category for her recipe, which calls for marinated pieces of raw fish in lemon juice, lime juice and orange juice.

The acid content of the juice "cooks" the fish.

CALYPSO'S CEVICHE 

• 1 pound of fresh Dorado
• 1 ½ cups of chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• ½ cup chopped celery
• 1 handful cilantro chopped- stems removed
• ½ to 1 tsp salt
• 1 small clove garlic chopped fine

• 1 cup lemon juice
• 1 cup lime juice
• ½ cup orange juice 
• Ginger ale 

Preparation:

Cut the fish into bite size cubes, thumb nail size – try and cut all the same size

Cut the onion, bell pepper and celery into tiny pieces, trying to make them all the same size for better presentation- it is better to cut with a knife than use a food processor

Chop the cilantro and add to above

Important

Mix all dry ingredients in bowl

In another bowl place the lemon and lime juice and orange juice.

Add salt – little by little and taste after each addition

Juices should taste tart but not bitter

If too bitter or too lemony add the ginger ale until you have a mixture that has a good lemony taste.

You made add more salt if needed.

After you have the juice tasting exactly right, pour over the fish (juices need to cover the fish) and let sit for at least 4 hours in the refrigerator without touching it or stirring. (Stirring or mixing fish after the juice has been added will break down the fish and make the juices cloudy)

NOTE: Lemons and limes differ in flavor depending where you live. I

make a mixture using more lemons than limes.

Serves 10