Ceviche

Name: Ceviche
Ingredients: 1 lb seafood, sushi grade (shrimp, scallops, whitefish); 1 1/2 cups fresh lime juice; 2 pickled jalapeno peppers, minced; 1 onion, chopped; 1 tomatoes, skinned, cubed; 6 tablespoons olive oil; 2 tablespoons white wine vinegar; 1/4 teaspoon oregano; 1/2 teaspoon fresh pepper, ground; 1/2 teaspoon salt; 12 lime wedges

11 ingredients

10 steps

Ingredients

1 lb seafood, sushi grade (shrimp, scallops, whitefish)
1 1/2 cups fresh lime juice
2 pickled jalapeno peppers, minced
1 onion, chopped
1 tomatoes, skinned, cubed
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon oregano
1/2 teaspoon fresh pepper, ground
1/2 teaspoon salt
12 lime wedges

Directions

1

Clean and rinse fish. Pat dry with clean cloth.
2

Remove skin and bones. Shred.
3

Shell and devein any seafood that would require it. Place all seafood in casserole dish.
4

Cover in lime juice. Refrigerate 2 hours.
5

Stir. Refrigerate 2 hours.
6

Drain lime juice.
7

Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours.
8

Bring to room temp before serving (about 15 minutes).
9

Garnish with lime wedges.
10

Variation: Use lemon instead of lime juice.