Hello Justin!
Maybe I was dreaming, but didn't you say this on Wednesday February 12 1997
 JF> I need recipes from Mexico. Central and South America for a school
 JF> project. Anyone who has any interesting ones please share them.
I've found a few starters for you, Justin. 4 from Mexico and 2 from Colombia.
Hope that does for the moment. Let me know if you want more, I've got lots.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Ceviche
 Categories: Starters, Fish, Mexican
      Yield: 6 servings
      1 kg Very fresh fish
      2 lg Onions, sliced in rings
      3 md Ripe tomatoes, chopped
      5 x  Limes
      5 x  Serrano chillies
           Coriander
           Salt and pepper to taste
  Cut the fish into 10-15cm cubes. (Yellowfin, tuna, seabass or snapper
  will work, mackerel is the traditional fish, but it tends to be too
  fishy for most people the less fishy ones will please most people)
  Chop the tomatoes, chillies, coriander together as fine as possible.
  Squeeze the limes. Mix all together, seasoning and leave for a least
  and hours at room temp., turning frequently to ensure that the fish
  is evenly treated by the lime juice, which cooks or pickles it.
  Refrigerate until served; it will keep overnight no problem, though
  24 hrs is probably the limit. Pour off surplus lime juice before
  serving. Serve cold on tortillas, or tostados and garnish with salad.
    From: Mexican Cooking by Roger Hicks
  From: Joell Abbott                    Date: 08-10-94
  Note from Shipp:  the time is not correctly specified up there. From
  other recipes, I would say to marinate 1 to 2 hours.  I also think
  that halibut or cod would work quite well.
   Note from IMH. Also I suspect that the cube size is wrong. 4 to 6
  inch CUBES is hard to imagine.
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
---------------