CEVICHE
• 1 pound cod, diced in 1/2-inch cubes
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
Mix the above ingredients well.
Allow to marinate in refrigerator for two hours.
Drain juice completely.
Combine and add to drained fish:
• 1 tablespoon olive oil
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground cumin
Mix well and add:
• 1 medium tomato finely chopped
• 1/2 medium onion finely chopped
• 1 teaspoon vinegar
• 4 ounces cooked tiny salad shrimp
• 1 fresh jalapeno pepper, seeded and finely minced
• 1 tablespoon finely chopped fresh cilantro
Stir and refrigerate eight hours or overnight.
Serve cold on a lettuce leaf with crispy tortilla chips.
Recipe by Peggy Trowbridge
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