Mexican Ceviche Recipe - Food.com
"This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommene..."
INGREDIENTS
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1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
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5 -6 limes (Enough Juice to cover fish)
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1 cup diced fresh tomato
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1 green pepper, sweet, chopped
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4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon oregano
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2 jalapeno peppers, chopped (or more to suit your taste)
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2 tablespoons white vinegar
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1 medium onion, finely chopped
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2 tablespoons fresh cilantro, chopped
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1 dash Tabasco sauce
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lettuce leaf (to line serving bowls)
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avocado (optional)
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black olives, sliced (for garnish) (optional)
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