Ceviche
Chef Tim Love of Lonesome Dove Western Bistro Shares His Secrets
From the kitchen of Tim Love
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Servings:4-6
Difficulty: Moderate
Cook Time: min
Chef Tim Love of Lonesome Dove Western Bistro in Fort Worth, Texas, and the new Lonesome Dove NYC showed "Good Morning America" how to make his cool ceviche.
Ingredients
Cooking Directions
Cure six tails in three cups of lime juice and one cup orange juice for four hours. Drain. Add remaining ingredients.
Recipe Summary
Main Ingredients: yellowtail, yuzu juice, cilantro, lime
Course: Appetizer/Starter, Lunch, Sauces and marinades
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