Ceviche

Recipe by Jessica Cuba
READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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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.
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