Mexican Ceviche

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 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 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)

Recipe

• 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.