Ceviche

Peggy says: You must try this dish to experience the various textures and wonderful flavors. You won't be sorry!

Ingredients and Instructions
Step I:
1 pound cod, (or any lean white fish) 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 ingredients well. Marinate in refrigerator for two hours.

Step II:
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
Step III:

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 (wear gloves)
1 tablespoon finely chopped fresh cilantro

Stir and refrigerate eight hours or overnight. Serve cold on a lettuce leaf with crispy tortilla chips.

Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.

Yield: About 4 cups or 8 appetizer/salad servings