Ingredients
1 lb fresh albacore (halibut dorado, mahimahi and white sea bass are just as good.
3 oranges
4 lemons
3 limes
2 bunches green onions chopped
1 scallion minced
3 cloves garlic minced or finely chopped.
1 jalapeno chile seeded, rinsed and minced or chopped very fine
1/2 each of a green, red and yellow bell pepper.
1/2 to a whole bunch rinsed and finely chopped cilantro
1 tablespoon olive oil
1 teaspoon fresh snipped thyme
a pinch of ground cumin
Preparation
carefully remove the skin and any bloody or dark areas on the fish. Rinse thoroughly then cut fish into 1" cubes.
Reserve one lemon then squeeze all of the remaining citrus juice. Place the fish in a large ziplock bag and pour the juice over the fish. Remove air from the bag and seal tightly. refrigerate for at least 8 hours (10 to 12 hrs is best) turning the bag occasionally. If the fish is not adequately covered by the citrus juices then extra juice should be added.
Remove the bag after alloted time and check fish by slicing a cube in half to make sure the acids from the citrus fruits have “cooked” the fish entirely. Refrigerate another hour if the fish is still raw in the center. Once fish is cooked, place all the fish in a collander and lightly rinse all the citrus juices away with cold water. Fish may be cut into smaller cubes and patted dry.
Toss the garlic, onions, scallion, bell peppers, jalapeno and cilantro in a medium size non-metallic bowl Fold in the fish then add the seasonings and oil mixing carefully until all ingredients are incorporated. Cover and refrigerate for at least one hour before serving. Serve over crisp corn tortillas as a tostado or with chips salsa and guacamole. Leftover ceviche should be thrown out after 36 hours as it will have lost it’s freshness by then
