recipe by Lori Ross
For a video about how to make Seafood Ceviche, click here.
1 pound fresh raw white fish such as cod, halibut, bass or raw scallops, shrimp, conch (single type of fish or mixed)
½ cup lime, lemon, orange or grapefruit juice
2 fresh red chilies, chopped (optional)
Small bunch of fresh coriander, chopped
2 fresh tomatoes, chopped
4 tbsp of chopped onion
Crackers or tortilla chips to serve
Slice or chop the fish and put into a glass or plastic container. Cover the fish completely with freshly squeezed citrus juice. Add finely chopped coriander, chilies, onion and tomato. Make sure all the ingredients are covered with lime juice, cover with a lid and refrigerate for at least 4 hours. Serve within 24 hours with tortilla chips, salsa and ice cold beer.