Spanish-Style Ceviche and Tomatoes
  • 3 medium tomatoes, peeled, centers removed
  • ¾ cup freshly squeezed lemon juice
  • 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
  1. 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.
  2. 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.
  3. 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