Ceviche

This past weekend, MB and I flew down to Florida to see her folks. Her parents have a beautiful home, right on a canal on Siesta Key, just an hour or so north of where I was born in Fort Myers. As always, our visit was full of great food including a bunch of fish caught by my father-in-law. Friday night, we had a delicious ceviche of scallops, shrimp and amberjack followed by seafood stew. Ceviche recipe after the jump.

Here's the recipe my father-in-law used to make the ceviche. He didn't do it over night, just 3 or 4 hours, but he stirred it regularly, probably every 20 minutes. The dish was great that evening but even better the next day.

1 1/2 lb firm flesh fish, shrimp, scallops or combo
5-6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Dice the fish (shrimp/scallops) (approximately 1/2-inch dice if using shrimp
use cleaned shrimp).

Marinate fish in the lime juice in the fridge overnight (4 hours, in a
pinch).

Stir often.

Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this
preferably a few hours before serving & refrigerate. Toss well and arrange in individual serving bowls that are lined with the
lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.