Truro Ceviche

Name: Truro Ceviche
Ingredients: 1 lb striped bass, skinned & with dark parts removed - diced; lime juice - 1 1/2 C - approx 10 limes; medium white onion - diced; 2 medium/large ripe tomatoes - diced, seeded & drained; 2 jalapenos - seeded & diced; 1/3 C cilantro - chopped; 3 TB fresh orange juice - optional; 2 TB EVOO - optional; salt to taste - optional; avocado - diced - optional; 1/3 C green olives - optional

11 ingredients

1 steps

Ingredients

1 lb striped bass, skinned & with dark parts removed - diced
lime juice - 1 1/2 C - approx 10 limes
medium white onion - diced
2 medium/large ripe tomatoes - diced, seeded & drained
2 jalapenos - seeded & diced
1/3 C cilantro - chopped
3 TB fresh orange juice - optional
2 TB EVOO - optional
salt to taste - optional
avocado - diced - optional
1/3 C green olives - optional

Directions

1

Combine fish, onions & lime juice in glass bowl. Fish should be floating to cook evenly. Cover and refridgerate for 4 hours. Check that the fish is done - white throughout - and drain in a collander. Mix with remaining ingredients and serve with chips, crackers or in fresh spring roll with arugula.