PhotoTJ
02-17-2007, 08:27 PM
3-4 tomatoes
1 yellow Jalapeno pepper
1 small onion
5-6 green onions (scallions)
1-2 cups fresh Cilantro
2-4 Garlic (minced)
3 tablespoons of olive oil
pinch of oregano
pinch of cumin
salt/pepper
10 lemons
10 limes
2 thinly sliced habanera peppers
1-2 lbs. fish (sheephead, halibut, scallops, small fresh shrimp)
Squeeze lemons and limes into large Ziploc bag or Tupperware container
Dice fish in 1/2 inch cubes. Place fish in the Ziploc full of the lemon/lime juice...and make sure the fish is completely covered. Place in refrigerator. Allow to marinate for 1 - 2 hours.
Chop and blend other ingredients. Place in large Ziploc bag. Chill.
After fish has marinated, carefully drain juice and add the fish to the Ziploc full of the other chopped up stuff. Shake briskly.
Serve chilled, with tortilla chips. And beer. CAUTION: SPICY!!
http://www.mydivinglife.com/uploads/PhotoTJ_Ceviche.jpg
Don't expect it to be around long!
1 yellow Jalapeno pepper
1 small onion
5-6 green onions (scallions)
1-2 cups fresh Cilantro
2-4 Garlic (minced)
3 tablespoons of olive oil
pinch of oregano
pinch of cumin
salt/pepper
10 lemons
10 limes
2 thinly sliced habanera peppers
1-2 lbs. fish (sheephead, halibut, scallops, small fresh shrimp)
Squeeze lemons and limes into large Ziploc bag or Tupperware container
Dice fish in 1/2 inch cubes. Place fish in the Ziploc full of the lemon/lime juice...and make sure the fish is completely covered. Place in refrigerator. Allow to marinate for 1 - 2 hours.
Chop and blend other ingredients. Place in large Ziploc bag. Chill.
After fish has marinated, carefully drain juice and add the fish to the Ziploc full of the other chopped up stuff. Shake briskly.
Serve chilled, with tortilla chips. And beer. CAUTION: SPICY!!
http://www.mydivinglife.com/uploads/PhotoTJ_Ceviche.jpg
Don't expect it to be around long!