Dover Sole Ceviche
- 2 lbs Dover Sole
- 1 Large Green Pepper, finely chopped
- 1 Large Yellow Onion, finely chopped
- 1/2 bunch of Cilantro, most of it finely chopped, garnish with a Tbsp chopped
- 4 Spicy Peppers (we used Serrano’s)
- 15 small limes
- Salt and Crushed Black Pepper to taste
- 2 Tbsp Olive Oil
Cut fish into 1/4 inch pieces and place in a large glass bowl. Squeeze fresh lime juice directly onto the fish.
Add onions, peppers, and cilantro. Mix well with fish and lime.
Refrigerate the mixture for at least 45 minutes.
Place the mixture on a large plate, drizzle with olive oil and serve, adding salt and black pepper to taste.
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