PAPPASITO'S MEXICAN CEVICHE
1 lb halibut fillets or sea bass fillets or red snapper fillets (or use a mixture of fish and shrimp)
5-6 limes (Enough Juice to cover fish)
1 cup diced fresh tomatoes
1 green pepper, sweet,chopped
4 tablespoons chopped parsley or cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaves (to line serving bowls)
avocados (optional)
black olives, sliced (for garnish) (optional)
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.
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 |