Amount
Ingredient
Preparation



1
pound
fish fillets





8
ounces
lime juice





1
large
onion

finely chopped



1
whole
jalapeno pepper

finely chopped



2
medium
tomatoes

finely chopped



30
each
green olives

pitted



1/8
teaspoon
cumin





20
each
capers





1/4
cup
coriander

chopped, fresh



1/4
cup
olive oil





1
x
salt

to taste



1
x
pepper

to taste



1
x
oregano

to taste

 Marinate   fish  in  lime juice for 4 to 5 hours,  until fish turns
white.  Mix fish with the juice with all  other  ingredients.   Serve chilled.

Note from Alexis:
Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 2 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call 'limon'), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition