Marlin Ceviche

Name: Marlin Ceviche
Ingredients: 12 ounces filet Marlin, skin and dark meat removed; 1 cup lime juice Freshly squeezed, plus; 1 tablespoon lime juice Freshly squeezed; 1 red onion small, diced; 2 tomatoes mediums, cored, seeded, diced; 1/2 cup orange juice Freshly squeezed; 1/2 cup tomato juice; 2 jalapeno chiles stemmed, seeded, and finely chopped; 2 bunches oregano leaves only, chopped; 1 cup olive oil; 1 cup green olives Small; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 3 bay leaves; lettuce leaves for serving, optional

15 ingredients

2 steps

Ingredients

12 ounces filet Marlin, skin and dark meat removed
1 cup lime juice Freshly squeezed, plus
1 tablespoon lime juice Freshly squeezed
1 red onion small, diced
2 tomatoes mediums, cored, seeded, diced
1/2 cup orange juice Freshly squeezed
1/2 cup tomato juice
2 jalapeno chiles stemmed, seeded, and finely chopped
2 bunches oregano leaves only, chopped
1 cup olive oil
1 cup green olives Small
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 bay leaves
lettuce leaves for serving, optional

Directions

1

Cut Marlin into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
2

Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine Marlin with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.