Green Olive Ceviche

Green Olive Ceviche


1 pound fresh seatrout filets cut into small pieces
1 jalapeño pepper, seeded and chopped fine
20 small green olives with pimiento filling, chopped fine
1/2 large green bell pepper
Tabasco sauce (to taste)
1/2 small onion chopped
1 stalk celery chopped fine
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp garlic power
1½ cups fresh lime juice


Place all ingredients in bowl and stir gently, pressing with back of spoon to make sure all ingredients are covered with lime juice. Place in refrigerator for 24 hours. Stir about every 5 hours.

Note: If you like avocado and tomatoes, add these to ceviche when done.