CEVICHE

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Ceviche image

Make and share this Ceviche recipe from Food.com.

Provided by Jessica Cuba

Categories     Mexican

Yield 1 batch

Number Of Ingredients 11

1 lb seafood, sushi grade (shrimp, scallops, whitefish)
1 1/2 cups fresh lime juice
2 pickled jalapeno peppers, minced
1 onion, chopped
1 tomatoes, skinned, cubed
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon oregano
1/2 teaspoon fresh pepper, ground
1/2 teaspoon salt
12 lime wedges

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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