Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

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