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Catherine Angiel


Fish & Shrimp Ceviche September 16 2010, 0 Comments

Fish & Shrimp Ceviche


1/2 lb halibut fillet, sea bass fillet or red snapper fillet skin off (or use a mixture of fish and shrimp)
5-6 limes (enough juice to cover fish)
5 diced fresh tomatoes
4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1 jalapeno pepper, chopped (or more to suit your taste)
1 medium size, finely chopped, red onion
2 tablespoons parsely
1 dash Tabasco sauce
Lettuce leaves (to line serving bowls)
Avocados (optional)
Black olives, sliced(for garnish) (optional)


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

If you wish to garnish do so with sliced avocado and sliced black olives.