Go Back

Maritza's Ceviche

Print Recipe Pin Recipe

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.