Ceviche

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Yield: 1batch
  • Ingredients

  • 1lbseafood, sushi grade( shrimp, scallops, whitefish)
  • 1 1/2 cupsfresh lime juice
  • 2pickled jalapeno peppers, minced
  • 1onion, chopped
  • 1tomato, skinned, cubed
  • 6tablespoonsolive oil
  • 2tablespoonswhite wine vinegar
  • 1/4 teaspoonoregano
  • 1/2 teaspoonfresh pepper, ground
  • 1/2 teaspoonsalt
  • 12lime wedges
  • Directions

  • Clean and rinse fish.Pat dry with clean cloth.
  • Remove skin and bones. Shred.
  • Shell and devein any seafood that would require it. Place all seafood in casserole dish.
  • Cover in lime juice. Refrigerate 2 hours.
  • Stir.Refrigerate 2 hours.
  • Drain lime juice.
  • Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely.Refrigerate 3 hours.
  • Bring to room temp before serving (about 15 minutes).
  • Garnish with lime wedges.
  • Variation: Use lemon instead of lime juice.
  • Reviews

  • “A definite keeper!I really enjoyed everything about this ceviche.”

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