Mexican Ceviche

Name: Mexican Ceviche
Ingredients: 1 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 white 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)

16 ingredients

7 steps

Ingredients

1 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 white 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)

Directions

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.