Gwen Baker UK SAP HCM Consultant
Food
Mexican Ceviche

Seafood 'cooked' in a spicy lemon marinade

Cuisine:

Course:

Category

Source:

Servings:

Mexican

Main

Seafood

4

Ingredients:

Instructions:

453.

59 g halibut fillets (or use a mixture of fish and shrimp), or 453.

59 g sea bass fillets (or use a mixture of fish and shrimp) or 453.

59 g red snapper fillet, (

5-6 limes, (Enough Juice to cover fish)

236.

59 ml diced fresh tomato

1 green pepper, sweet, chopped

59.

16 ml chopped parsley, or 59.

16 ml chopped cilantro

1.

23 ml salt

1.

23 ml pepper

2.

46 ml oregano

2 jalapeno peppers, chopped (or more to suit your taste)

29.

58 ml white vinegar

1 medium onion, finely chopped

29.

58 ml fresh cilantro, chopped

0.

25 ml Tabasco sauce

lettuce leaf, (to line serving bowls)

avocado, (optional)

black olives, sliced (for garnish) (optional)

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).

Stir often.

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.