|Cambodian style ceviche(more like a salad)
thinly slice your fish(halibut, striper, salmon)
salt, to taste
fresh minced garlic, table spoon
bout half a head lettuce, shredded
1 slivered ripe mango
fresh roasted peanuts, crushed
fresh mint leaves and basil
fine chopped jalapeno
bean sprouts are optional
Squeeze a juice from limes over the fish. Put aside for a few hours. While the fish sit in the fridge, you can start roasting your peanuts, mincing your garlic and so on.
Take the fish out and drain some of the lime juice, not all. Then mix all of your ingredients together, except for the mint, basil and peanuts, they will go on last, just sprinkled on.
Served as an appitizer with cripsy tostada shells, or thin tortillia chips. Or can be used as a main dish served with rice and other dinner dishes. To me it is best served with BBQ korean ribs or steak.