Ceviche

This is from a small restaurant in Berkeley, California called La Casita. It was in the RSVP section of a September 1981 Bon Appetit. You can serve it on lettuce leaves, garnished with a lime slice as a first or salad course or serve in a large bowl with tortilla chips. If serving this as a dip with tortilla chips, cut the pieces of fish a little smaller.The lime juice "cooks" the fish or seafood and I've enjoyed cerviche many times. Add or subtract the jalapenos to get the amount of heat you'd like!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  fresh  sea bass (saltwater fish, cut into 1-inch cubes) or 1 1⁄2 lbs red snapper (saltwater fish, cut into 1-inch cubes) or 1 1⁄2 lbs shrimp (saltwater fish, cut into 1-inch cubes) or 1 1⁄2 lbs scallops (saltwater fish, cut into 1-inch cubes)
• 1  cup fresh lime juice
• 1  medium  white onion, sliced into rings and blanched (if using this as a dip, dice the onion, put into a metal strainer and blanch that way)
• 1  large tomatoes, peeled and diced
• 1⁄4 cup  chopped cilantro (to taste)
• 1⁄4 cup olive oil
• 2  fresh jalapenos, seeded, deveined, and cut into small dice
•  salt, to taste
•  lettuce leaf
•  lime slice (garnish)

Directions

1. Place fish in glass or ceramic dish.
2. Add lime juice and toss gently.
3. Cover and refrigerate at least 4 hours, turning or stirring fish once.
4. Add blanched onion, tomato,cilantro,olive oil,chilies and salt and stir gently.
5. Cover and refrigerate 4 hours.
6. Arrange on lettuce leaves and garnish with lime slices or put into glass or ceramic serving dish and serve with tortilla chips.