Warning: Ceviche is basically a raw fish / sushi salad or salsa that is ‘cooked’ chemically in a lime citrus juice. If you have an aversion to raw fish… this is not your huckleberry. Otherwise, enjoy! I first had this as an appetizer at a small place called ‘George’s Bistro’ on the 3rd street promenade in Santa Monica, CA. I also had a great Orange Roughy there that day.

1/2 c. cilantro (leaves only)
1 c. tomatoes
1 c. diced sweet onions
10 sm. limes (squeezed for juice to soak fish enough to cover the fish)
1 tbsp. coarse salt (for lime mixture)
2.2 lb. thin firm white fish (i.e. cod, mahi mahi, orange roughy, red snapper) (no bone or skin diced into sm. pieces)
4 chilies, chop very sm. & add to the tomato-onion mixture
2 pinches salt
5 garlic cloves
1 tsp. oregano
1/4 olive oil
2 tbsp. chicken bouillon
1/2 bottle tomato juice
25 sm. green olives
1/3-1/2 c. ketchup
4 oranges, squeezed & strained

Heat olive oil, adding the garlic into oil (discard the garlic when it is brown). Add the oil to the tomato mixture. Mix orange juice with the chicken bouillon, then add all the ingredients except for the fish into the tomato mixture.Fish is done in about 1/2 hour. (It should appear white and pull apart easily.) Rinse the fish to clear away all the lime juice to tepid water squeeze the fish gently and fold into the tomato mixture. Serve with crackers or tortilla chips.

Note: Also great using shrimp and / or scallops, and fantastic with Corona! This stuff also keeps really well, so do not throw away the remaining juices… just re-use them again for the next time!