Recipe: Ceviche (LA Times, 1980's)

CEVICHE

1 cup scallops, cut in halves
1 cup halibut, cut in 1-inch cubes Lime juice
1 cup lime juice (or as needed)
1 cup chopped peeled tomato
1/4 cup chopped green onions
1/4 cup olive oil
1 tablespoon dry white wine
1 tablespoon wine vinegar
1 tablespoon chili sauce
1 cup tomato juice (optional)
1/4 teaspoon oregano
8 pitted green olives
Salt, pepper
1/2 cup cooked small shrimp (optional)
1 1/2 tablespoons minced parsley

Place scallops and halibut in shallow porcelain or glass dish. Add 1 cup of lime juice. If juice does not cover fish add more. Cover and let stand at room temperature for 3 hours.

Mix together tomato, green onions, oil, wine, vinegar, chili sauce, tomato juice (if using), oregano, and olives. Season to taste with salt and pepper; set aside.

Drain fish and rinse in water, then drain well. Add fish to sauce along with shrimp (if using). Chill.

Serve in individual glass bowls topped with a sprinkling of parsley.

Makes 8 to 10 servings
Source: LA Times California Cookbook by Betsy Balsley, 1983
From: SueA, CA - 12-30-97