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Ceviche

Instructions

1.Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt, and oregano. Marinate in refrigerator for 2 hours.

2. Drain juice completely. Place drained fish into a heavy freezer ziptop bag.

3. Combine remaining 1/2 teaspoon salt, 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno chile, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight.

4. Serve ceviche cold on a lettuce leaf with crispy tortilla chips as a dip or on a bed of mixed lettuce greens as a salad.

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