I have to confess that I have not personally made this recipe myself yet, however I have consumed it numerous times over the years; prepared by a friend that got the recipe from another mutual friend’s mother. I will happily give credit where credit is due if/when requested.

I am not a huge ceviche fan, but this is really really good. The only other ceviche that I can remember eating and loving, was the ceviche we ate daily at Rocomar in Santa Teresa Costa Rica when we were there for 3 weeks in 2013.

  • 1 lb halibut fillet, sea bass fillet or red snapper (or use a mixture of fish and shrimp)
  • 5-6 limes (enough juice to cover fish)
  • 1 cup diced fresh tomato
  • 1 green pepper, sweet, chopped
  • 4 T chopped parsley or chopped cilantro
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp oregano
  • 2 jalapeño peppers, chopped (or more to suit your taste, my mom also uses chipotle peppers or habanero sometimes)
  • 2 T white vinegar
  • 1 medium onion, finely chopped
  • 2 T fresh cilantro, chopped
  • 1 dash Tabasco sauce
  • lettuce leaf (to line serving bowls)
  • avocado (cut in little pieces, pico de gallo style)
  • black olives, sliced (for garnish – optional)
  • Dice the fish (approximately ½ inch dice; if using shrimp use cleaned shrimp)
  • Marinate fish in the lime juice in the fridge overnight
  • Stir often
  • Pour off most of the lime juice; just leave it moist
  • Add remaining ingredients except the lettuce, avocado and olive. Do this preferably a few hours before serving and 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
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