Ceviche and Chinese Style Ceviche

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Holly

ingredients

• 1 pound, bass, snapper, pompano or other firm fish - cut in cubes
• juice of 6 limes
• 2 medium-size tomatoes, peeled if desired - seeded and chopped
• 1 small onion - chopped fine
• 2 or more jalapeno chiles, or poblanos, or combination - chopped fine
• 1/4 cup, olive oil
• 1 tablespoon, white vinegar
• a small handful of parsley sprigs - chopped
• 1/4 teaspoon, oregano
• 1/2 teaspoon, coriander
• salt and pepper to taste
• fresh chopped cilantro to taste – or sprigs of fresh cilantro
• Optional:
• 1/2 pound (or more, to taste), medium-size cooked shrimp or rock shrimp (see cooking note about shrimp in introduction)
• Other fish as described in the introduction above
• 1/2 cup (or more, to taste), small, pimento-stuffed green olives
• 1/2 to 1whole avocado - peeled, seeded and cubed
• Squeeze lime juice over fish, and toss to cover well. Refrigerate 6 hours or slightly more, turning occasionally to mix thoroughly. (If using snapper or another soft fish, about 4 hours marination time may be sufficient.) Partially drain, or do not drain at all, (according to your preference) the lime juice marinade. Add all remaining ingredients and toss to incorporate.

directions

Source: Holly