© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
1 pound variety seafood (shrimp, scallops, whitefish), sushi grade
1 ½ cup fresh lime juice
2 minced pickled jalapeño peppers
1 chopped onion
1 skinned, cubed tomato
6 tablespoon olive oil
2 tablespoon white wine vinegar
¼ teaspoon oregano
½ teaspoon fresh ground pepper
½ teaspoon salt
12 lime wedges
Glass casserole dish
Clean and rinse fish. Pat dry with clean cloth. Remove skin and bones. Shred. Shell and devein any seafood that would require it. Place all seafood in casserole dish. Cover in lime juice. Refrigerate 2 hours. Stir. Refrigerate 2 hours. Drain lime juice. Mix together jalapeños, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours. Bring to room temp before serving (about 15 minutes). Garnish with lime wedges.
Use lemon instead of lime juice.