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Light appetizer before Holiday Meal

From the Texas Gulf coast comes an appetizer that can be prepared several days ahead and pulled out to quench hunger before that time that all dishes come out of the oven (for me always a little later than planned).  Enjoy Billy Meek’s Ceviche family recipe from her time in Rockport and her excitement about “catching the BIG ONE”.


Gulf Coast Red Fish Ceviche

Prep Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 10 Appetizers


Day One

  • 1 lb Red Fish or other firm white fish (chopped finely)
  • 1 cup lemon juice
  • Tabasco to taste

Day Two

  • 1 medium diced white onion
  • 2 medium tomatoes (peeled, seeded, and diced)
  • ½ tsp ground cloves
  • 1 tbsp vegetable oil
  • 1 tbsp salt
  • 1 tsp powdered oregano
  • ½ tsp diced parsley
  • Lemon juice to cover and keep moist


  • Mix Day One ingredients together and let stand overnight
  • Pour off some of the juice and mix with Day Two items
  • Refrigerate and let stand overnight
  • Serve with crackers