2 lbs (or more) YellowTail - cut into 1/3 inch cubes or smaller
4 limes - juiced
4 lemons - juiced
3 large tomatoes - diced 1/4 inch
1 red onions - diced 1/4 inch
2 green bell pepper - diced 1/4 inch
2 fresh jalapeno peppers -minced
2 celery sticks - diced 1/4 inch
6 fresh large garlic cloves - minced
1/2 cup olive oil
1/2 bunch fresh parsley - finely minced
1 bunch fresh cilantro - finely minced
1 ripe avocado - diced 1/4 inch
1 tablespoon corriander seed - crushed
2 tablespoon - kosher salt 2 tablespoon
1 tablespoon fresh ground black pepper
I like to prepare ceviche roughly 4 hours before serving. This gives things ample time to "cook".
Mix cut yellowtail, lime juice, and lemon juice together in a large bowl. Cover and set aside in the refrigerator for roughly 2-3 hours.
After letting the yellowtail and acid mix set for for about 2-3 hours, mix in the remaining.
