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.”