IngredientsEdit

Ceviche Edit

• 1 lb. boneless fish, preferably white sea bass (corvina)
• 1½ cups finely chopped onion
• 1⅓ cups fresh lemon juice
• ½ cup finely chopped celery
• ¼ cup finely chopped fresh cilantro
• salt to taste
• ½ hot pepper finely minced (optional)

Curry sauce Edit

• ¾ cup Hellman's mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh culantro ^[1] or cilantro
• 1 tablespoon heavy cream
• 2 to 3 teaspoons good quality curry powder

DirectionsEdit

1. Drain all the liquid from the ceviche.
2. Add all ingredients and mix well.
3. Correct curry if necessary, depending on taste.
4. Let rest at least one hour in the refrigerator and serve with "canastitas" or crackers.

Notes Edit

1. ↑ culantro is an herb belonging to the cilantro family. It is a long green leaf with a strong flavor and aroma. If you cannot find it in your local grocer, you can use cilantro instead.