Pineapple Halibut Ceviche

ceviche |səˈvē ch ā; - ch ē| (also seviche)

South American dish of marinated raw fish or seafood, typically garnished and served as an appetizer

Ingredients : : (Depending on how much fish you have you want an even amount vegetables to fish mix)

  

• 3/4 lb. Halibut fillet or sea bass fillet or rock cod fillet (or use mixture of fish and shrimp)
• 1 bottle lemon juice (enough to cover fish)
• 1 cup diced fresh tomato
• 1 green pepper finely chopped
• 1/2 bunch of chopped cilantro
• 1 jalapeno pepper (seeded and finely chopped)
• 1 medium onion, finely chopped
• 1 can Pineapple slices, finely chopped
• 1 Avocado, sliced on top at the end (optional)
• 2 tablespoons white vinegar
• 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano

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STEP ONE | Dice the fish (approximately 1/2 inch pieces)

STEP TWO | Marinate fish in lemon juice in the fridge overnight (Stir often)

STEP THREE | Finely chop all the vegetables

STEP FOUR | Drain most of the lemon juice, leave a little reservoir at the bottom

STEP FIVE | Evenly mix one ingredient in at a time and then add spices in. Place avocado slices onto. I like to serve with whole wheat tortilla scoops