Ceviche
Ingredients:
-1 lb tilapia, cut into 1/2 inch cubes (but ANY firm, “white” fish works well– as do scallops and uncooked shrimp)
-6-8 limes, juiced (optionally, you can use lemons or a combination of lemons and lime– plus an orange or two!)
-4 green onions, minced
-2 stalks of celery, diced
-1 bell pepper (any color), diced
-1/2 onion, minced or thinly sliced
-1 tbs extra virgin olive oil
-1/4 cup cilantro, chopped (or fresh parsley)
-freshly cracked black pepper, to taste
-sea salt, to taste
-jalapeno pepper, seeded and minced (optional)
Directions:
Rinse fish well, pat dry and dice into 1/2″ cubes. Place fish into a non-reactive bowl or container (I use an air-tight glass storage piece– so I can invert it– or flip it upside down– if necessary) and pour the lime juice over the fish, ensure that the fish is completely covered by the juice. Place container in the fridge and allow to “cook” (the lime juice actually “cooks” the fish) for at least an hour and up to 12 hours– you’ll know it’s done when the fish is opaque (meaning you can no longer ‘see through’ the fish)
Drain all but 1/4 of the lime juice– add all other ingredients and toss well. Serve and enjoy!
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