Mexican Ceviche

Name: Mexican Ceviche
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 2 Tbsps fresh cilantro, chopped; 1 green pepper, sweet, chopped; 2 jalapeno peppers, chopped (or more to suit your taste); 1 leave lettuce (to line serving bowls); 5 limes (enough juice to cover fish); 1 medium onion, finely chopped; 1 teaspoons oregano; 4 Tbsps chopped parsley or chopped cilantro; 0 teaspoons pepper; 0 teaspoons salt; 454 grams halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp); 1 dash tabasco sauce; 237 milliliters diced fresh tomato; 2 Tbsps white vinegar

The recipe Mexican Ceviche is ready in around 8 hours and 20 minutes and is definitely an awesome gluten free, dairy free, whole 30, and pescatarian option for lovers of South American food. This recipe makes 4 servings with 168 calories, 25g of protein, and 2g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Many people really liked this main course. Head to the store and pick up cilantro, pepper, tomato, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.