Ceviche Recipe
"You simply must try this dish to experience the various textures and wonderful flavors. Marinated fish and shrimp make a fabulous topper for crisp greens as a salad or use as a dip with tortilla chips. The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Plan ahead to marinate a total of 10 hours...."
INGREDIENTS
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1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
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2/3 cup fresh lemon juice (about 4 lemons), divided use
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2/3 cup fresh lime juice (about 5 Persian limes), divided use
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1 teaspoon salt, divided use
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1/2 teaspoon dried oregano
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1 Tablespoon olive oil
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1/4 teaspoon white pepper
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1/4 teaspoon ground cumin
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1 medium tomato finely diced
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1/2 medium sweet onion finely diced
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1 teaspoon white vinegar
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1 cup cooked frozen tiny salad shrimp, thawed, rinsed, and drained
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1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced (wear gloves)
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1 Tablespoon finely chopped fresh cilantro
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