1 pound haddock, cod, or scallops, cut into ¼-inch pieces
¼ cup vegetable or canola oil
¼ cup sliced green onion
3 Tablespoons seeded chopped jalapeno peppers
1 teaspoon salt
½ teaspoon dried oregano leaves, crushed
Instructions
Cut 1 tomato into quarters. Place in blender container; add lemon juice and cover. Blend on high speed until mixture is pureed. Chop remaining 2 tomatoes; reserve.
Place fish in glass bowl; pour lemon juice mixture over fish and cover. Refrigerate 2 hours. Mix reserved tomatoes with remaining ingredients. Cover and also refrigerate for 2 hours.
After the 2 hours, mix the fish and tomato mixtures. Cover and refrigerate another 1 to 2 hours. Drain and serve. Ceviche can be served in scallop shells, over lettuce leaves, or in avocado halves. Makes 6-8 servings.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-august-1974/