- 1 pound fish fillets
- 8 ounces lime juice
- 1 large onions, finely chopped
- 1 whole jalapeno pepper, finely chopped
- 2 medium tomatoes, finely chopped
- 30 each green olives pitted
- 18 teaspoon cumin
- 20 each capers
- 1/4 cup coriander chopped, fresh,
- 1/4 cup olive oil
- 1 x salt to taste
- 1 x black pepper to taste
- 1 x oregano to taste
DirectionsMarinate fish in lime juice for 4 to 5 hours, until fish turns white.
Mix fish with the juice with all other ingredients.
Note from Alexis: Ceviche is not Mexican, it's Ibero-American.
It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import).
The Japanese love it too.
For example, Nobu, the famed NYC & London Japanese food restaurant carries it.
Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol.
There are over 20 varieties of Ceviche in Peru alone.
From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call 'limon'), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin.
Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition.