<h1>Mexican Ceviche</h1>
<div ="id">Recipe #8899
8 ratings
<div ="deion">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 & fishor 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 to gether. In Mexico when they make this they often add
Sea water
½ day
20 min prep</span>
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<table ="ingredients">
<t><tr>
<td ="amt">
1
</td>
<td>
lb
<a href="http://www.recipezaar.com/library/getentry.zsp?id=74" target="_blank">
halibut fillets</a></span> or
<a href="http://www.recipezaar.com/library/getentry.zsp?id=191" target="_blank">
sea bass fillets</a></span> or
<a href="http://www.recipezaar.com/library/getentry.zsp?id=288" target="_blank">
red snapper fillets</a></span> (or use a mixture of fish and shrimp)
</td>
</tr>
<tr>
<td ="amt">
5-6
</td>
<td>
<a href="http://www.recipezaar.com/library/getentry.zsp?id=260" target="_blank">
limes</a></span> (Enough Juice to cover fish)
</td>
</tr>
<tr>
<td ="amt">
1
</td>
<td>
cup
diced
<a href="http://www.recipezaar.com/library/getentry.zsp?id=151" target="_blank">
fresh tomatoes</a></span> </td>
</tr>
<tr>
<td ="amt">
1
</td>
<td>
green pepper</span>, sweet, chopped </td>
</tr>
<tr>
<td ="amt">
4
</td>
<td>
tablespoons
chopped
<a href="http://www.recipezaar.com/library/getentry.zsp?id=171" target="_blank">
parsley</a></span> or
<a href="http://www.recipezaar.com/library/getentry.zsp?id=16" target="_blank">
cilantro</a></span> </td>
</tr>
<tr>
<td ="amt">
1/4
</td>
<td>
teaspoon
<a href="http://www.recipezaar.com/library/getentry.zsp?id=359" target="_blank">
salt</a></span> </td>
</tr>
<tr>
<td ="amt">
1/4
</td>
<td>
teaspoon
<a href="http://www.recipezaar.com/library/getentry.zsp?id=337" target="_blank">
pepper</a></span> </td>
</tr>
<tr>
<td ="amt">
1/2
</td>
<td>
teaspoon
<a href="http://www.recipezaar.com/library/getentry.zsp?id=334" target="_blank">
oregano</a></span> </td>
</tr>
<tr>
<td ="amt">
2
</td>
<td>
jalapeno peppers</span>, chopped (or more to suit your taste)
</td>
</tr>
<tr>
<td ="amt">
2
</td>
<td>
tablespoons
<a href="http://www.recipezaar.com/library/getentry.zsp?id=680" target="_blank">
white vinegar</a></span> </td>
</tr>
<tr>
<td ="amt">
1
</td>
<td>
medium
<a href="http://www.recipezaar.com/library/getentry.zsp?id=148" target="_blank">
onion</a></span>, finely chopped </td>
</tr>
<tr>
<td ="amt">
2
</td>
<td>
tablespoons
<a href="http://www.recipezaar.com/library/getentry.zsp?id=16" target="_blank">
fresh cilantro</a></span>, chopped </td>
</tr>
<tr>
<td ="amt">
1
</td>
<td>
dash
<a href="http://www.recipezaar.com/library/getentry.zsp?id=743" target="_blank">
Tabasco sauce</a></span> </td>
</tr>
<tr>
<td ="amt">
</td>
<td>
<a href="http://www.recipezaar.com/library/getentry.zsp?id=259" target="_blank">
lettuce leaves</a></span> (to line serving bowls)
</td>
</tr>
<tr>
<td ="amt">
</td>
<td>
<a href="http://www.recipezaar.com/library/getentry.zsp?id=190" target="_blank">
avocados</a></span> (optional)</span>
</td>
</tr>
<tr>
<td ="amt">
</td>
<td>
<a href="http://www.recipezaar.com/library/getentry.zsp?id=498" target="_blank">
black olives</a></span>, sliced (for garnish)
(optional)</span></td></tr></t>
</table>
<div ="steps">
- 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, Avacado 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 Avacado and sliced black Olives.
I used scallops and haddock