CINCO DE MAYO FISH

It must be spring!

Mexican Ceviche

1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)  Any fresh water fish works!

5 -6 limes (Enough Juice to cover fish)

1 cup diced fresh tomato

1 green pepper, sweet, chopped

4 tablespoons chopped parsley or 4 tablespoons chopped 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 leaf (to line serving bowls)

avocado (optional)

black olives, sliced (for garnish) (optional)

Directions:

Prep Time: 20 mins

Total Time: 1/2 day

1. 1 Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. 2 Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. 3 Stir often.
4. 4 Pour off most of the lime juice (just leave it moist).
5. 5 Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6. 6 Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7. 7 If you wish garnish with sliced avocado and sliced black olives.

Any freshwater  fish works in this !

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