1. By: Tahnee Ruiz, Liana Schierholz
Ceviche
By: Tahnee Ruiz, Liana Schierholz

2. What is Ceviche?
Latin American recipe for raw fish and seafood marinated in citrus juice.
Due to the cooking process it is typically served cold or at room temperature.
There's no single recipe but fish used includes: Snapper, Sea bass, Halibut, Mahi-Mahi, and tilapia.
Other seafood includes: Shrimp, Scallops, Squid, and Octopus.
Other ingredients include: tomatoes, onions, chiles, and cilantro.
Ecuador, it is made solely of shrimp and tomato sauce.
In Peru versions include corn and sweet potatoes.

3. History
Ceviche was first started in South America, either Ecuador or Peru. It is still a debate between which country originally came up with it.
Ceviche was initially a mistake, which turned out pretty good. The acid from the citrus actually cooked the seafood leaving it more tender than originally cooking methods.

4. Cooking Process Acidic cooking and how it works
While fish/shrimp is marinating the acid breaks down the protein in the fish denaturing it, hence cooking it.
Marinate Shrimp in lime juice over night until pink and middle is white.
Marinating it can kill most bacteria's on the fish like vibrio. But it will not take care of worms, salmonella. This is why you must use the freshest fish available and from a reputable source.

5. Our Recipe (Ingredients)
1 lb halibut fillets, 1 lb sea bass fillets, or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
avocado (optional)
5 -6 limes (Enough Juice to cover fish)
black olives, sliced (for garnish) (optional)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped cilantro
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped

6. Ingredients

7. Our Recipe (Directions)
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except avocado and optional olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.

8. Wear Gloves and rinse Shrimp very well

9. Make sure you wear gloves and use a new sanitized cutting board while preparing the shrimp or fish.

10. Clean sink and areas used with soap and warm water.

11. Marinate shrimp in lime juice overnight.

12. Chop up all ingredients needed using a different clean board than the shrimp.

13. Once shrimp is pink and white in the center it is safe to eat, drain off the juice and stir in onions, peppers, spices.

14. Add tomatoes, avocado and cilantro to garnish and chips if you would like.

15. Dangers of This Recipe Allergies Food-Born Illness Shellfish
Fish, bass or cod
Peppers
E-coli
Ciguatoxin
Salmonella
Typhoid Fever
Shigella
Hepatitis A
Norovirus
Anisakiasis
Cryptosporidium
Giardia

16. Preventative Measures
Purchase produce from approved, reputable suppliers.
Prevent cross contamination
Use good personal hygiene
Control flies inside and outside
Purchase shellfish from approved, reputable suppliers
Purchase sushi-grade fish that has been frozen to correct T + T requirements.
Use correctly treated water
Purchase predatory tropical reef fish from approved, reputable suppliers.

17. We made samples take one 
Sampling
We made samples take one 