This ceviche was made by my friend Lyle. To make a truly great ceviche you need fresh fish. Lyle is certainly a lover of fresh seafood. He is known to catch a grouper and make a sushi lunch right on his boat. Lyle caught the black sea bass used in this ceviche the same day it was prepared.
Recipe courtesy of Lyle Floyd adapted from Simply Recipes
2 lbs. firm-fleshed fish (black sea bass used), cut into 1/2 inch pieces (no bone)
A few shrimp, cut into pieces
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 red onion, diced
1 cup chopped fresh seeded tomatoes
1 hot chili pepper, seeded and diced
1/2 bunch of fresh cilantro, chopped finely
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
2 teaspoons salt
a shake of dried oregano
Couple shakes of Tabasco or a pinch of cayenne pepper
In a non-reactive dish, place the fish, shrimp, onion, tomatoes, chili pepper, bell peppers, salt, Tabasco and oregano. Cover with lime and lemon juice. Let sit uncovered in the refrigerator for an hour, stir, to ensure that seafood is tossed in the citrus juices. Let sit for several hours. This will allow the flavors to blend.
Note: During the marinating process the seafood will become lighter in color.
Serve with chopped cilantro.