Ceviche - cooking recipe

Ingredients

1 lb seafood, sushi grade (shrimp, scallops, whitefish)
1 1/2 cups fresh lime juice
2 pickled jalapeno peppers, minced
1 onion, chopped
1 tomatoes, skinned, cubed
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon oregano
1/2 teaspoon fresh pepper, ground
1/2 teaspoon salt
12 lime wedges

Preparation

Clean and rinse fish. Pat dry with clean cloth.
Remove skin and bones. Shred.
Shell and devein any seafood that would require it. Place all seafood in casserole dish.
Cover in lime juice. Refrigerate 2 hours.
Stir. Refrigerate 2 hours.
Drain lime juice.
Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours.
Bring to room temp before serving (about 15 minutes).
Garnish with lime wedges.
Variation: Use lemon instead of lime juice.