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Ceviche
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Recipe Information
Source:
Kate Ransdell

Serves/Makes:8 or more

Ingredients
  • 1-1/2 lbs (.7 kg). fresh scallops (ocean or bay) and/or mild-flavored white fish such as sole or halibut
  • 3 large limes, juice only
  • 3 large lemons, juice only
  • 1 medium red onion, chopped
  • 1/4 cup (60 ml) chopped fresh cilantro
  • 1 sweet red pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 tomatoes, peeled, seeded and diced
  • 3 green onions, chopped
  • 1/4 cup (60 ml) good olive oil
  • 1 tsp (5 ml) Mexican oregano, crushed
  • salt and pepper, to taste
  • 1 serrano chile, chopped (or to taste)
  • tortilla chips
Preparation
  • If using ocean scallops, cut into fourths.
  • Use bay scallops as is.
  • Cut the fish into bite-sized pieces.
  • Place the fish in a glass bowl along with the lime and lemon juice.
  • Refrigerate at least 6 hours or until the fish becomes opaque.
  • Add the remaining ingredients and refrigerate at least another hour to blend the flavors.
  • Serve with tortilla chips.
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