Ceviche Recipe Ingredients: 1 Large White Onion (or 2 med.) - chopped medium 4 tsp cilantro 1 Medium bell pepper - chopped medium 3 TBSP. Pickapeppa sauce (or any Jamaica style sauce) 2 Stalks Celery (tender part) - chopped medium 4 TBSP. Worsteshire sauce 1 bunch shallots (green onion) - chopped medium 2 tsp habenero pepper sauce 1 1/2 Lbs. fish fillets (not over 1/2" thick, your favorite non-oily, firm fleshed and absolutely fresh or fresh-frozen) 1 tsp Tabasco style pepper sauce 4 Limes 10-12 oz. extra virgin olive oil (good grade) 1 Lemon 1 lettuce 2 Lemon 1 ripe avocado (optional) 2 TBSP. 2 cups, seedless, skinless diced tomatoes (optional) 2 TBSP. ground cumin Captain's Log: Also "Seviche" or "Cebiche"; is a very popular Gulf o Mexico, Caribbean, and Central American dish. Fresh seafood is primarily used and it is "cooked" by the juice of limes, taking an opaque appearance when done. Marinating time is 36-48 hours and it is good up to 72 hours; but Ceviche remaining that long in this galley is a rare event. Fish fillets should be no more than one half inch thick. Any non-oily firm fleshed fish will do, but most saltwater species work best. I.E. black drum, sheepshead, flounder, red drum, red snapper, pompano, and grouper. Some fish to avoid, for example are mackerel, bluefish (too oily), trout or weakfish (too soft). Soft fish are best fried, oily fish are best grilled or smoked. Scallops are also very good. Shrimp are super excellent, but because they are so dense, must be butterflied (peeled and split halfway through) and rinsed in cold water. Louisiana Gulf Shrimp are recommended and preferred, as imported pond raised shrimp are inferior in quality; taste and texture. In some places conch is used, even chicken. It is imperative that the seafood be absolutely fresh or fresh-frozen. Sometimes fresh-frozen is of better quality than so-called "fresh." Remember, your "nose knows," if it smells good, it is good. Procedure: Cut fish into bite size pieces, sprinkle liberally with Captain Mike's Seasoning and set aside. (This amount of Captain Mike's is not included in the ingredients). Squeeze limes and lemon to extract juice, remove pulp and seeds and mix thoroughly with the olive oil. Add enough oil to take the harsh "edge" off the lime juice; remember, the lime juice does the "cooking," the lemon is for flavor, and the olive oil is for smoothness. Don't alter these proportions. Combine all the ingredients, mix well. Stir in the seafood making sure that no pieces stick together. Refrigerate in a covered plastic or glass container (no metal or foil) for 36-48 hours. Serve over crisp bed of lettuce, with avocado slices and tomato. Serves 4. Left over Ceviche also makes a delicious cold pasta salad.