I found this to be a decent recipe with a reasonable mix of flavors, even if it was a bit complicated to make with that long list of ingredients. There are, however, a few things I would do differently... (1) use far less Tabasco in the marinade, perhaps just a few drops. (It was too hot to taste the fish!) (2) Cut back the lime in the marinade, it was a bit overbearing. (3) The sour cream/adobo sauce definitely made the dish, but be aware that smoky adobo sauce can vary from medium to very hot so taste before you dump 1/2 cup of the stuff into your sour cream. Add enough to suit your personal taste. (4) I only marinated for 30 minutes. Fish absorbs flavors quickly and several hours would literally 'cook' the fish in the acid and we'd have ceviche!
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I found this to be a decent recipe with a reasonable mix of flavors, even if it was a bit...