Mexican Ceviche
  1. 1 Lb. Halibut fillets (or use a mixture of fish and shrimp) or 1 Lb. sea bass fillets or red snapper
  2. 5-6 limes
  3. 1 cup diced fresh tomatoes
  4. 1 green pepper, chopped
  5. 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
  6. ¼ teaspoon salt
  7. ¼ teaspoon pepper
  8. ½ teaspoons oregano
  9. 2 Serrano peppers chopped (more or less to taste)
  10. 2 tablespoons white vinegar
  11. 1 medium onion, finely chopped
  12. 2 tablespoons tabasco sauce
  13. Lettuce leaves
  14. Avocados
  15. Black olives, sliced
  1. Dice the fish and marinate in the lime juice in the fridge overnight (this cooks the fish). Stir often. Pour off most of the lime juice leaving enough to keep moist. Add remaining ingredients except lettuce, avocado and olives. Toss well and arrange in individual serving bowls that are lined with lettuce leaves. Add chopped avocado and olives to top. Enjoy!
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