re: TD Recipe Collection Version 7 (with links)

Boss's Ceviche'

Seafood Mix:
2 Filets Sea Bass
2 Lbs Shrimp
4-5 Squeezed Limes
2 pinches Kosher Salt
1 Tbs Cholula Hot Sauce

Vegetables:
3 Tbs Capers
2 Tbs Sliced Green Olives
1/2 Red Onion
1 Red Bell Pepper
1/2 Bunch Cilantro
3 Vine Ripe Tomato
2 Jalapeno
1 Tsp Dry Mexican Oregano
2 Tsp Salt

Garnish:
Avocado
Lime Wedges
Tortilla Chips


Cut fish and shrimp into 1/2"-3/4" chunks. Place in a plastic containter with lid and add lime juice from the 4-5 limes. SHake and refrigerate for 12 hours.

To keep veggies crisp, mix less than an hour before serving. In a seperate container, mix all the veggie items above (if you want to soften the veggies, add 1/2 tbsp salad oil). Place in fridge until ready to use.

After 12 hours, remove seafood from the mix from fridge. Drain juice, add Kosher Salt and Cholula Sauce. Mix well. Fold in the veggies, squeeze another lime in mixture. Garnish and serve.