Mexican Ceviche

Ingredients:
     1 lb halibut fillets or use a mixture of fish and shrimp
     5 -6 limes (enough Juice to cover fish)
     1 cup diced fresh tomato
     1 green pepper, sweet, chopped
     4 tablespoons chopped parsley or  chopped cilantro
     1/4 teaspoon salt
     1/4 teaspoon pepper
     1/2 teaspoon oregano
     2 jalapeno peppers, chopped (or more to suit your taste)
     2 tablespoons white vinegar
     1 medium onion, finely chopped
     2 tablespoons fresh cilantro, chopped
     1 dash Tabasco sauce lettuce leaf 
Directions:

1. Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3. Stir often.
4. Pour off most of the lime juice (just leave it moist).
5. Add remaining ingredients except lettuce. Do this preferably a few hours before serving & refrigerate.
6. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7.  Garnish with your desired style.

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Peruvian Fish Ceviche

Ingredients:

    1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
    1 quart water, boiled and chilled
    1 red onion, cut in 1/2 lengthwise and sliced thin
    1 aji amarillo, rib and seeds removed, diced
    1 clove garlic
    Salt and pepper
    1/4 cup fresh lime juice
    1/4 cup fresh lemon juice
    2 teaspoons finely chopped cilantro leaves
    2 ears corn, cut in 1/2
    1 sweet potato, sliced 1/4-inch thick
    2 tablespoons canola oil
    1 head butter lettuce
    Japanese seaweed, for garnish

Directions:

1. Have grill per-greased and preheated to medium-high.
2. Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
3. Add onions to remaining chilled water and let soak.
4. Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
5. Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
6. Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
7. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

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