Title: Ceviche
Categories: Mexican, Seafood, La-times
Yield: 8 servings
1 c Scallops; cut in halves
1 c Halibut; cut in 1/4" cubes
Lime juice
1 c Tomato; chopped, peeled
1/4 c Green onions; chopped
1/4 c Olive oil
1 tb Dry white wine
1 tb Wine vinegar
1 tb Chili sauce
1 c Tomato juice (optional)
1/4 ts Dried oregano; crushed
8 Green olives; pitted
Salt, pepper
1/2 c Cooked small shrimp (opt.)
1 1/2 tb Parsley; minced
Place scallops and halibut in shallow porcelain or
glass dish. Add 1 cup lime juice. If juice does not
cover fish add more. Cover and let stand in
refrigerator at least 3 hours. Mix tomato, green
onions, oil, wine, vinegar, chili sauce, tomato juice,
oregano and olives. Season to taste with salt and
pepper. Drain fish and rinse in water, then drain
well. Add fish to sauce along with shrimp. Chill.
Serve in individual glass bowls topped with sprinkling
of parsley.
Makes 8 to 10 servings (C) 1992 The Los Angeles Times