Mama’s Ceviche
(Courtesy of Food That Rocks, by Incline Village residents Margie Lapanja and Cindy Coverdale. Recipe from Marco Mendoza, past member of Whitesnake, who says, “This goes very well with Soulful Shrimp Soup, below. This recipe has been in the family for generations. It was passed on to me by my mom, H.C. Ridley.” Serves 4) 2 pounds white fish, such as sole or red snapper (you can also use shrimp, lobster, crab, and scallops if you like the combo)
Lemon juice, freshly squeezed (enough to completely cover fish)
4 tomatoes, chopped
6 to 7 chiles (Mom prefers canned jalapeños), chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
7 garlic cloves, crushed and chopped
3 avocados, chopped
2 teaspoons oregano
Salt and pepper to taste Cut fish into small pieces and place in medium-size bowl. Then pour lemon juice over fish (cover fish completely). Set aside and let fish marinate in lemon juice for about 1 hour or until it changes to a white color. While waiting for the fish, chop tomatoes, chiles, onions, cilantro, garlic, and avocado (you will add avocado just before serving). Drain lemon juice from fish, add all ingredients, including oregano and salt and pepper to taste, and mix. Each serving should be placed on a chilled leaf of lettuce. Presto ceviche! Enjoy! Add Tapatio hot sauce (usually found in the international food section of the grocery store) if you like to spice it up even more.

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