Mexican Ceviche

By cprzybyl

Ingredients

• 01 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 choppedparsley 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
• black olives, sliced (for garnish)

Details

Servings 6

Preparation

Step 1

Prep Time: 20 minsTotal Time: 1/2 day1 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.