Prep 20 mins
Cook 0 mins
This seafood recipe originated in Peru but is now popular throughout South and Central America. It cooks in the acid from the lime juice without heat. Serve as an appetizer with tortilla chips.
- Dice the fish into 1/2-inch chunks. In a large glass or ceramic bowl, combine lime juice and salt. Stir to mix. Add fish or shellfish, cover the mixture and let it rest in the refrigerator for one hour.
- Drain away lime juice and mix in remaining ingredients. Adjust seasonings if necessary and refrigerate until time to serve. Ceviche should be served the same day for the best flavor.
Made and reviewed for ZWT7. Fantastic ... But I have a confession: for some reason I am addicted to raw fish!!! Gimme Japanese sushimi every time! PanNan, sadly we do not have fresh scallops in South Africa. We can get frozen ones at inflated prices ... But I live on the sea, and wonderful fish from pristine waters is available, so I made this with local fish. I hate to say this, but I could not find limes, so used freshly-squeezed lemon juice. Instead of jalapenos (right now -- different seasons -- not available) I used some fresh cayenne pepper without the seeds. Delicious!! My darling husband is not as fond of "raw fish" as I am, so I scoffed the lot for lunch ... I used half your recipe, i e 1/2 lb fresh, raw, white-fleshed ocean fish. It's non-fattening and healthy ... Great, thanks!