Maritza’s Ceviche
Ingredients
- 1-1/2-pound fresh cod, grouper and/or, bay scallops, not previously frozen,
- 2 oranges
- 2 lemons
- 2 limes
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 3 Green onions
- 1 medium jalapeno
- 2 fresh garlic cloves
- Salt, to taste
- Cilantro
Instructions
- In a medium bowl, juice the oranges, lemons and limes; set aside.
- Cut bell peppers into small pieces; set aside.
- Cut green onions into small slices; set aside.
- Devein jalapeno and remove seeds; cut into very small pieces, set aside
- Place the garlic cloves, one at a time, in the garlic press and finely grate the garlic.
- Wash the fish; place on paper towels; pat dry.
- Cut fish in cubes small enough you can eat whole and pick up with a seafood fork.
- Place fish in the bottom of a deep glass container which has a tight lid.
- Add the bell peppers, green onions and garlic.
- Season with salt, to taste.
- Add enough of the juices to completely cover the fish.
- Blend, bottom to top, with a wooden spoon.
- Cover dish and place in the refrigerator for at least 12 hours; overnight works well.
- Remove dish, from refrigerator, and mix the ingredients every three to four hours.
- It is important to turn the ceviche, as this aids in the fish losing its translucent color.
- Prior to serving, chop cilantro and blend with the fish.
- Serve in wine, champagne, margarita glasses, etc.
Notes
Use the other half of the bell peppers for chicken or steak fajitas.