Ceviche

[nverland]

Ceviche

1 cup (250 ml) fresh lime juice
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) hot pepper flakes or hot red chile peppers,
finely chopped
2 red onions, thinly sliced and separated into rings
1 clove garlic, chopped very fine
Salt and freshly ground black pepper to taste
1 lb (450 g) any firm, white, mild flavored fish cut into
bite-size pieces
1 lb (450 g) scallops
½ cup (125 ml) parsley or cilantro, coarsely chopped
lettuce leaves for garnish

Combine all the ingredients in a glass or ceramic dish or bowl.
Metal may affect the flavor of the dish. If the marinade does
not cover the fish, add more lime or lemon juice. Cover and
refrigerate the dish for 3 hours, or until the fish is white and
opaque, indicating that it has been “cooked” by the acidity of
the marinade. Serve individual portions on a bed of lettuce.
Although this is not traditionally done, it may be served with
crackers or thin slices of French bread. Serves 6 to 8 as an
appetizer.