CEVICHE
Make and share this Ceviche recipe from Food.com.
Provided by Jessica Cuba
Categories Mexican
Yield 1 batch
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 919.3, Fat 82.3, SaturatedFat 11.4, Sodium 1919.8, Carbohydrate 59.5, Fiber 9.2, Sugar 16.8, Protein 5.1
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