Thread: Ceviche

This is a good, versatile recipe for ceviche that will work with any seafood.

Ceviche

1 pound seafood (shrimp, scallops, whitefish)
1 1/2 cups fresh lime juice
2 pickled jalapeno peppers, minced (more or less to taste since some brands are hotter than others)
1 red onion, chopped or sliced very thin into half-moons
1 tomato, skinned and cubed
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
12 lime wedges

Clean and pat dry fish. Remove any skin or bones, then shred or cut into bite-sized pieces. Small or medium shrimp can be left whole or cut in half lengthwise.

Place seafood in a non-reactive container and cover with lime juice. Refrigerate 2 hours then give the mixture a good stir. Refrigerate an additional 2 hours.

Meanwhile, in a small bowl, combine jalapeno, onion, oil, tomato, vinegar, salt, pepper, and oregano.
By this time your fish should be opaque and "cooked" through. Drain off lime juice then pour in tomato mixture and gently stir to combine. Let flavors combine and ceviche come to room temperature, about 15 minutes.

Serve with lime wedges.