Appetizers
Cerviche de Corvina
(Marinated White Seabass) Ingredients 1 lb. fresh seabass, cut into small pieces 3 tablespoons onion, finely chopped 1 tablespoon celery, finely chopped 2 tablespoons fresh coriander (cilantro), chopped 2 cups lemon juice Salt, pepper, and Tabasco sauce to taste 1/2 teaspoons Worcester Sauce Combine all ingredients in a glass bowl. Let stand in the refrigerator, covered, for at least four hours. Shrimp can be used instead of Sea Bass. Guacamole
(Avocado Dip) Ingredients 2 ripe avocados 1 small tomato, skinned and chopped Juice of 1 lemon 2 tablespoons onion - finely chopped 1/2 teaspoon salt 2 tablespoons fresh coriander (cilantro) - chopped Tabasco to taste 1/2 teaspoon Worcester Sauce Combine all ingredients in blender or food processer until mixture is lumpy. *** If made prior to serving, put the pit of the avocado in the dip to prevent darkening. Serve with tortilla chips or hot tortillas Chorreadas
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