Ceviche

Name: Ceviche
Yield: 1 batch
Ingredients: 453.59 g seafood, sushi grade (shrimp, scallops, whitefish); 354.88 ml fresh lime juice; 2 pickled jalapeno peppers, minced; 1 onion, chopped; 1 tomatoes, skinned, cubed; 88.74 ml olive oil; 29.58 ml white wine vinegar; 1.23 ml oregano; 2.46 ml fresh pepper, ground; 2.46 ml salt; 12 lime wedges

Submitted by Jessica Cuba

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photo by LucyS-D

Ingredients:: 11
Yields:: 1 batch

ingredients

453.59 g seafood, sushi grade (shrimp, scallops, whitefish)
354.88 ml fresh lime juice
2 pickled jalapeno peppers, minced
1 onion, chopped
1 tomatoes, skinned, cubed
88.74 ml olive oil
29.58 ml white wine vinegar
1.23 ml oregano
2.46 ml fresh pepper, ground
2.46 ml salt
12 lime 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.