We’ve been wanting to try Ceviche for a long time, so tonight was the night. It was definitely worth the wait. This may be my new favorite dish. It’s super easy to make and is the perfect dish for our first REAL spring day.
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). Stir often.
Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.