Ceviche

Name: Ceviche
Ingredients: 1 12 lbs fresh sea bass (saltwater fish, cut into 1-inch cubes) or 1 12 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 12 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 12 lbs scallops (saltwater fish, cut into 1-inch cubes); 1 cup fresh lime juice; 1 medium white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way); 1 large tomatoes, peeled and diced; 14 cup chopped cilantro (to taste); 14 cup olive oil; 2 fresh jalapenos, seeded, deveined, and cut into small dice; salt, to taste; lettuce leaf; lime slice (garnish)

10 ingredients

6 steps

Ingredients

1 12 lbs fresh sea bass (saltwater fish, cut into 1-inch cubes) or 1 12 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 12 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 12 lbs scallops (saltwater fish, cut into 1-inch cubes)
1 cup fresh lime juice
1 medium white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way)
1 large tomatoes, peeled and diced
14 cup chopped cilantro (to taste)
14 cup olive oil
2 fresh jalapenos, seeded, deveined, and cut into small dice
salt, to taste
lettuce leaf
lime slice (garnish)

Directions

1

Place fish in glass or ceramic dish.
2

Add lime juice and toss gently.
3

Cover and refrigerate at least 4 hours, turning or stirring fish once.
4

Add blanched onion, tomato,cilantro,olive oil,chilies and salt and stir gently.
5

Cover and refrigerate 4 hours.
6

Arrange on lettuce leaves and garnish with lime slices or put into glass or ceramic serving dish and serve with tortilla chips.