Ceviche (Marinated Fish)

• 1 lb white fish fillet (or a mixture of white and shell fish)
• 3 -4 limes, juice of or 3 -4 lemons, juice of
• 1 red onion, thinly sliced
• 1 large tomatoes, peeled, seeded, and chopped
• green chili pepper, chopped
• 2 tablespoons fresh coriander or 2 tablespoons parsley
• 14 cup corn or 14 cup olive oil
• 1 dash Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 small lettuce, shredded
• 1 ear corn, cooked, cooled and cut into 4 pieces

1. Skin and cut the fish into 1 inch pieces.
2. Put into a glass bowl and pour the juice over it.
3. Make sure the fish is completely covered as it will cook in the juice.
4. Cover and refrigerate at least 8 hours, stirring occasionally.
5. Drain the fish, reserving the juice.
6. Add the onion, tomato, chili, and coriander to the fish and mix.
7. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces.
8. Pour over the fish and mix.
9. Serve on a bed of lettuce on individual plates.
10. Garnish with corn.

white fish, red onion, tomatoes, green chili pepper, fresh coriander, corn, tabasco sauce, worcestershire sauce, corn

Taken from www.food.com/recipe/ceviche-marinated-fish-180585 (may not work)