Ingredients
- 1.5 lbs of a firm white fish fillets cubed (Sea bass, Mahi Mahi or Tilapia)
- 2 teaspoons fresh cilantro chopped
- 1 green pepper seeded and chopped
- 10 -15 limes freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 to matoes diced
- 1 teaspoon salt
- 1 ⁄2 teaspoon black pepper
Instructions
- In a baking dish, combine the fish, salt , pepper and lime juice. Use enough juice to cover the fish and allow it to marinate over night; cover and refrigerate. (You know it's ready when the fish cube no longer looks raw when cut in half. Drain in a colander.
- In a large bowl, mix together the fish, tomatoes, green peppers, cilantro, lime juice, olive oil, salt and pepper.
- Place the ceviche into individual plates to eat with roasted corn tortillas. Garnish the ceviche with cilantro leaves before serving.
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