Mexican Ceviche

By Stina

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Ingredients

• 1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
• 5 -6 limes (Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano
• 2 jalapeno peppers, chopped (or more to suit your taste)
• 2 tablespoons white vinegar
• 1 medium onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 dash Tabasco sauce
• lettuce leaf (to line serving bowls)
• avocado (optional)
• black olives, sliced (for garnish) (optional)

Preparation

Step 1

Directions:

1 Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).

2 Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).

3 Stir often.

4 Pour off most of the lime juice (just leave it moist).

5 Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.

6 Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

7 If you wish garnish with sliced avocado and sliced black olives.