Ceviche
1 pound cod fillets
1 cup lime juice
1 onion, peeled and chopped
15 cherry tomatoes, halved
1/2 cup chopped green olives
1/4 cup olive oil
1 tablespoon ground cumin
1 tablespoon chopped fresh parsley
1 jalapeño pepper, seeded and minced*
1 teaspoon Capers, drained
1 teaspoon crushed dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Rinse cod, pat dry and cut into cubes. Place in a glass container and cover with lime juice. Refrigerate for 3 hours; drain. Add onion, tomatoes, olives, olive oil, cumin, parsley, jalapeño, capers, oregano, salt and pepper. Marinate in the refrigerator for 2 to 4 hours and keep refrigerated until serving time.
*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 8