Ceviche With Confetti Peppers

Name: Ceviche With Confetti Peppers
Total time: 20 min
Yield: 6 servings
Cuisine: latin american
Ingredients: 1 pound flounder fillets; Juice of 2 limes; 1 cup chopped ripe tomato; 1/2 medium green bell pepper, seeded and finely chopped; 1/2 medium red bell pepper, seeded and finely chopped; 1/2 medium yellow bell pepper, seeded and finely chopped; 4 tablespoons chopped scallions; 1/2 fresh jalapeno pepper, seeded and finely minced (or to taste); Salt and freshly ground black pepper; 1 tablespoon minced fresh coriander leaves

By Florence Fabricant

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Now for a Taste of South America's Way With Fish

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Ingredients

Yield:6 servings

1pound flounder fillets
Juice of 2 limes
1cup chopped ripe tomato
½medium green bell pepper, seeded and finely chopped
½medium red bell pepper, seeded and finely chopped
½medium yellow bell pepper, seeded and finely chopped
4tablespoons chopped scallions
½fresh jalapeno pepper, seeded and finely minced (or to taste)
Salt and freshly ground black pepper
1tablespoon minced fresh coriander leaves

Ingredient Substitution Guide

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Preparation

Step 1
Cut the flounder into half-inch dice. Mix the fish with the lime juice in a glass or ceramic bowl. Cover and refrigerate for eight to 12 hours.
Step 2
Drain any excess liquid from the fish. Mix with the remaining ingredients, seasoning carefully to taste. Refrigerate until ready to serve.