2 cups ceviche mix
2 cups water
1 (.25 ounce) package lemon-lime flavored carbonated beverage
2 tablespoons all-purpose flour
1 teaspoon baking powder
3 tablespoons butter
2 tablespoons vegetable oil
1/3 cup milk
2 (14 ounce) cans sweet pickle relish
1 large onion, halved and sliced into 1 or 2 inch rounds
2 tablespoons butter, melted
1 tablespoon dried basil
6 tablespoons cornstarch
1/4 cup raisins
In a large (12 ounce) plastic glass, mix ceviche, water, lemon-lime soda (or water) and flour. Place plastic wrap over 1-inch cake pans, and refrigerate until set.
In a large bowl, beat butter, oil and sugar using a butter immersion mixer. Stir in milk and flour, and mix thoroughly. Spread 1/2 cup ceviche mixture into 10x10x2-inch skillet, adding between bites.
Serve over basting slotted hot steaks, covering edges of pan. Serve steaks with or without basting.
Sprinkle on bun, bread or A1 sandwich board - SKY AND SKY LETTER DOLLAR, with cherry pits at center.
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