Costa RicaCosta Rica

Norwegian Ceviche

Cooking Time: 2 hours Yield: 8 servings Level: Intermediate


2 lbs seabass, cut into 1/2 inch cubes
3 cups fresh-squeezed lime juice
1 tablespoon salt
1/2 cup red bell peppers, minced
1 cup fresh cilantro, finely chopped
2 cups ginger ale


Place sea bass in a large stainless steel or glass bowl. Pour lime and lemon juices over the fish. Add salt, red bell pepper, and cilantro. Cover and place bowl in ice for an hour. Add ginger ale to the mix. Leave bowl in ice for an additional hour. Serve with ketchup, mayonnaise, and/or spicy sauce over crackers, and a glass of whisky or scotch.

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