Classic Mexican Ceviche Recipe
A classic seafood ceviche recipe that is an easy meal to prepare.
black olives, sliced ( for garnish) (optional)
lettuce leaf ( to line serving bowls)
1 dash Tabasco sauce
2 tablespoons fresh cilantro, chopped
1 medium onion, finely chopped
2 tablespoons white vinegar
2 jalapeno peppers, chopped ( or more to suit your taste)
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon salt
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1 green pepper, sweet, chopped
1 cup diced fresh tomato
5 -6 limes ( Enough Juice to cover fish)
1 lb halibut fillets (or use a mixture of fish and shrimp) or 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)
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.