You simply must try this dish to experience the various textures and wonderful flavors. Marinated fish and shrimp make a fabulous topper for crisp greens as a salad or use as a dip with tortilla chips. The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Plan ahead to marinate a total of 10 hours.
Prep Time: 10 hours, 20 minutes
Ingredients:
- 1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
- 2/3 cup fresh lemon juice, divided use
- 2/3 cup fresh lime juice, divided use
- 1 teaspoon salt, divided use
- 1/2 teaspoon dried oregano
- .
- 1 tablespoon olive oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground cumin
- 1 medium tomato finely diced
- 1/2 medium sweet onion finely diced
- 1 teaspoon vinegar
- 1 cup cooked frozen tiny salad shrimp, thawed
- 1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves)
- 1 tablespoon finely chopped fresh cilantro
Preparation:
Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, salt, and oregano. Marinate in refrigerator for 2 hours.Drain juice completely. Place drained fish into a heavy freezer ziptop bag.
Combine remaining 1/3 cup lemon juice, 1/3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno, and cilantro. Stir well. Add to drained fish in the ziptop bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight.
Serve ceviche cold on a lettuce leaf with crispy tortilla chips or on a bed of mixed lettuce greens as a salad.
Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.
Yield: About 4 cups or 8 appetizer/salad servings
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
