Ceviche Recipe

Preparation Instructions

1. 1

   Cure the Seafood

   In a glass bowl, combine the tilapia or shrimp with lime juice. Make sure the seafood is completely submerged in the juice. Cover and refrigerate for 30 minutes to 1 hour, or until the seafood is opaque and firm.

2. 2

   Prepare the Pico de Gallo

   In a separate bowl, mix together the diced tomato, red onion, cilantro, and minced jalapeño. Add olive oil and oregano, then season with salt and pepper to taste.

3. 3

   Combine and Serve

   Once the seafood is cured, drain excess lime juice and mix the seafood with the pico de gallo. Adjust seasoning if needed. Serve chilled with tortilla chips or on its own.