Ed'sCeviche
Ingredients
1 (8 ounce) fillet orange roughy, or other firm white fish fillet
15 limes, juiced
1/2 pound cooked shrimp small (optional)
3 tablespoons chopped cilantro
6 green onions, chopped finely with about 3 inches of the green
1 red onion, diced finely
2 avocados - peeled, pitted, and chopped
2 fresh tomatoes, chopped finely
2 celery ribs, chopped finely
pico de gallo
2 teaspoons salt
1 pinch black pepper
Directions
Cut the raw fish into small 1/2" cubes and spread out in the bottom of a glass dish. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours. Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours. Add chopped avocado before serving. Serve with crackers.
I guess you could substitute vinegar for lime juice and mint for cilantro and it would work.