Ceviche recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 6servings
Direction and Ingredients
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
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