Ceviche

I made this after a fresh catch of Halibut this summer in Alaska. It is a very good recipe. Many are turned away by this method, but give it a try before giving up on it. I think it would be good with fresh walleye or crappie also. I might have to make it that way sometime this summer. This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. If you are using frozen fish choose a firm fleshed one and make sure that if is fully thawed with as much moisture as possible removed.

Ingredients
• 1 lb halibut fillet or sea bass fillet or red snapper fillet
• 5-6 limes (Enough Juice to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper, sweet, chopped
• 4 tablespoons chopped parsley or 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 olive, sliced (for garnish) (optional)

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





NOTE: If you look at the recipe it is basically a fresh salsa with fish. You can manipulate the recipe by adding other ingredients that you find in salsas such as black beans and corn. It could also be used in a fish taco. Just add it to a taco with your favorite taco condiments. With this style of preparing fish make sure to keep it refrigerated as much as possible and do not keep for an extended period of time. I would recommend using within a day or two.