Ceviche Recipe

How to make it

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• Add the zest of 1 lime to a non-reactive (glass or plastic) bowl.
• roll each lime around on a hard surface while applying pressure with your hands so that they'll yield the most juice.
• Slice limes in half
• squeeze them out into a measuring cup and set aside.
• Prepare your onions onions and peppers by dicing them neatly. Chop the cilantro
• set aside.
• Cut filet in half... tilapia, flounder, cod...
• using the sharpest knife
• Cut the fish down again into thin slices.
• Cut the scallops, down widthwise and into thin slices
• Clean the shrimp.
• cut them in half (12 pieces)
• put the halibut, scallops and shrimp into the zest.
• add the remainder of your ingredients including the lime juice, ensuring you have enough juice to cover everything up.
• stir
• cover with plastic wrap and refrigerate for 18-24 hours,
• stir up the mixture every few hours
• The next day, your ceviche will be ready. Strain what you want to serve from the lime juice mixture and rinse it so that it won't taste overpoweringly limey
• serve.