1.5 lbs Fresh Fish Fillets (Red Snapper/Trout/Fresh â€" never frozen) â€" diced into cubes 1 Red Onion â€" diced small 4 to 6 Roma Tomatoes â€" diced â€" same size as fish cubes 2 or 3 Serrano Peppers â€" seeded and diced small ½ cup Spanish Green Olives â€" take red pimento out and dice 2 Tomatillos â€" diced small 1 Cup of chopped Cilantro 20 Key Limes 1 Lemon 1 Orange Salt/Pepper totaste Tony Chacharies spice 3 TBL spoons of Worstshire Sauce 2 TBLs of Louisiana Hot Sauce
Use Fresh fish, never frozen, best if it slept in the gulf the night/day before.
Key Limes have a better taste, but my real secret is I put the cubed fish in a baggie and top off with fresh squeezed lime. I change out the lime juice twice â€" every hour for two hours. On the last hour â€" 3rd hour is when I add in all the other ingredients and other juices after draining one last time.
Mix well and let sit for another 30 minutes or so. Serve with saltine crackers or fresh corn chips.
1 Lb. Sm Shrimp cut into small pieces 1 Lb. Scallops cut into small pieces 1 Lb. Light white type fish i.e. Flounder, Catfish cut into small pieces 1 Lg. Cucumber diced 6 Lg. Roma Tomatoes diced 2 Lg. Onions diced ½ cup of chopped Cilantro ½ cup of shredded lettuce 1 cup of Limejuice ¼ cup of Lemon juice 2 Tbls of crushed Garlic 2 Tbls of Salt 1 Tbls of Pepper 2 Tbls of extra virgin olive oil 1 finely chopped Jalapeño pepper 2 diced Avocado
Bring a quart of water to a rolling boil. Add Shrimp, Scallops, and fish.
BOIL ONLY 30 seconds!!!!!!!! Then place in ice water. After it cools (about a minute) mix the entire things together IN GLASS OR PLASTIC container ONLY. You may need to add water to cover stuff. Stir every ½ hour for 2 hours, and then set for another hour in fridge.
Personily I don't like ceviche with tomato but we just cut up some snapper put it in a bag with onion, little garlic, cilantro, fresh lime and orange juice. Then throw it in the ice chest for 30 min and eat it with crackers. Love that stuff!
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