Ceviche is a dish made by marinating seafood in a 
spicy concoction of hot peppers, onion, and herbs
till the fish becomes opaque and appears "cooked." 
Peru is known for the best ceviche in South America.  
It's served as a snack or an appetizer, as part of a 
salad, or as a light meal by itself.  Ceviche-style 
preparation lends itself deliciously to this colorful 
collage of vegetable. 

1 small sweet potato (6 ounces)
3 cups broccoli florets
1- 15-ounces can whole baby corn, drained 
  (halved crosswise, if large)
4 ounces button mushrooms, halved
1 small red sweet pepper, seeded, finely chopped
2 stalks celery, cut into 1/2-inch pieces (1cup)

Ceviche Marinade
1/4 cup snipped fresh cilantro
4 ounces feta cheese, crumbled 
Lettuce leaves

Peel and cut the sweet potato into 3/4 inch pieces.  
Cook sweet potato pieces in lightly salted boiling 
water n a medium saucepan about 8 minutes, 
just till tender. Drain and cool

Place the broccoli, corn, mushrooms, sweet pepper, 
celery, and sweet potato pieces in a large plastic 
bag.  Pour ceviche Marinade over the vegetables.  
Close bag; marinate at room temperature for 1 hour 
or marinate in refrigerator up to 24 hours; turn bag 
occasionally.

To serve, stir in cilantro and feta.  Serve on lettuce
leaves.  Makes 8 side-side servings

Ceviche Marinade; Stir together 1/3 cup lemon juice; 
1/4 cup lime juice; 2 garlic cloves, minced; 1 jalapeno
or serrano chili pepper, stemmed, seeded, and finely 
chopped; 1 1/2 teaspoons grated gingerroot; 6 green 
onions, thinly sliced (about 1/2 cup); and 1/2 teaspoon 
salt

Nutrition facts per serving; 129 calories, 
8 g total fat ( 3 g sat. fat) 12 mg cholesterol, 
315 mg sodium, 11 g carbo, 3 g dietary fiber,
4 g pro. daily values; 52% vit. A, 99% vit. C


Jim and Judy Wert - Dinner Club Gathering 10/20/01