This delicious ceviche was made with freshly caught fish.
Serves 6
1 lb. bay scallops
1 lb. sea bass, deboned and cut into pieces
1½ cups freshly squeezed lime juice
5 medium Roma tomatoes, peeled, seeded, and diced
1 medium onion, diced
½ bunch cilantro, chopped (leaves only)
½ cup oregano, chopped (leaves only)
shredded lettuce
1. Slice scallops in half and place in a shallow dish. Add the sea bass pieces (which should be cut to the same size as the scallop halves). Pour lime juice over the meat, then cover and refrigerate for 2 to 4 hours, or until no longer opaque. Drain and discard the lime juice.
2. Place the scallops and fish in a bowl and mix them with the tomatoes, onion, cilantro, and oregano. Chill and serve on a bed of greens.