TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Mexican Ceviche Ole
| Mexican Ceviche Ole | Print |
Recipe By: Alice Morrow
Mexican Ceviche Ole
Ingredients
- 1 lb. halibut, sea bass or red snapper fillets, or combination with shrimp (need a firm-flesh fish, with as much liquid removed)
- *****If you would like to create a mixture of shrimp with the fish, do not marinate the shrimp, as they get tough. You can steam them and then add them for a few hours into the fish marinade mixture.
- 6 limes, enough for the juice to cover the fish
- 1 c. diced fresh tomato
- 1 green bell pepper, chopped
- 6 T. minced parsley or cilantro
- 1 t. oregano
- 2 or more jalapenos, seeded and chopped (depending on how spicy you want it)
- 2 T. white vinegar
- 1 medium Vidalia onion, finely chopped
- 2 T. chopped cilantro
- Tabasco to taste
- Salt, black pepper to taste
- Large lettuce leaves to line plates
- Sliced avocado, black olives, optional
Instructions
- Dice fish into ½” dices.
- Marinate fish in the lime juice in the refrigerator overnight. Stir often.
- Pour off most of the lime juice, just leave it moist.
- Combine the remaining ingredients except the lettuce, avocado and olives, taste for seasoning. Mix well and add the fish and shrimp (if using). Mix well.
- Cover and refrigerate a few hours before serving.
- With a perforated spoon, scoop the mixture onto a lettuce leaf, garnish with slices of avocados and olives.
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