Prep Time: 0 mins
Total Time: 0 mins
1lbseafood, sushi grade( shrimp, scallops, whitefish)
1 1/2 cupsfresh lime juice
2pickled jalapeno peppers, minced
1tomato, skinned, cubed
2tablespoonswhite wine vinegar
1/2 teaspoonfresh pepper, ground
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.
“A definite keeper!I really enjoyed everything about this ceviche.”