Ceviche

Name: Ceviche
Ingredients: 1-1/2 lbs (.7 kg). fresh scallops (ocean or bay) and/or mild-flavored white fish such as sole or halibut; 3 large limes, juice only; 3 large lemons, juice only; 1 medium red onion, chopped; 1/4 cup (60 ml) chopped fresh cilantro; 1 sweet red pepper, finely chopped; 1 green bell pepper, finely chopped; 2 tomatoes, peeled, seeded and diced; 3 green onions, chopped; 1/4 cup (60 ml) good olive oil; 1 tsp (5 ml) Mexican oregano, crushed; salt and pepper, to taste; 1 serrano chile, chopped (or to taste); tortilla chips

14 ingredients

7 steps

Ingredients

1-1/2 lbs (.7 kg). fresh scallops (ocean or bay) and/or mild-flavored white fish such as sole or halibut
3 large limes, juice only
3 large lemons, juice only
1 medium red onion, chopped
1/4 cup (60 ml) chopped fresh cilantro
1 sweet red pepper, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, peeled, seeded and diced
3 green onions, chopped
1/4 cup (60 ml) good olive oil
1 tsp (5 ml) Mexican oregano, crushed
salt and pepper, to taste
1 serrano chile, chopped (or to taste)
tortilla chips

Directions

1

If using ocean scallops, cut into fourths.
2

Use bay scallops as is.
3

Cut the fish into bite-sized pieces.
4

Place the fish in a glass bowl along with the lime and lemon juice.
5

Refrigerate at least 6 hours or until the fish becomes opaque.
6

Add the remaining ingredients and refrigerate at least another hour to blend the flavors.
7

Serve with tortilla chips.