Ceviche

Nov, 2021 Ensenada, BCN, Mexico

Ingredients:

• ½ kilo fresh fish, skinned and de-boned. (Sierra, Dorado, Cabrillo, Yellowtail or Yellowfin are all great choices)
• Also, add a few shrimp, scallops, lobster, or clams if available.
• ½ small onion, diced
• Lime juice, squeezed from fresh limes. (Maybe 8-10 large limes?)
• 3 tomatoes, diced
• ¼ cup cilantro, chopped
• 2 green onions, chopped,
• 1 clove garlic, minced
• 1 avocado, diced into small squares
• 1 jalapeno, minced (without seeds)

IMPORTANT: All of the fish and shellfish in this recipe is raw. Soaking in lime juice cooks the fish in the acid from the limes.

Slice the fish and shellfish into small chunks, no bigger than 1/4 inch cubes and place in a covered container. Add the diced onions and immerse the entire mixture with fresh squeezed lime juice. Stir well to allow the lime juice to permeate and cover the fish.

Cover and refrigerate for at least 3-4 hours, stirring occasionally. The fish is fully cooked by the lime juice when it looks whiteish and is no longer translucent.

Once the fish is ready, drain most of the fish/lime juice off and add the remaining chopped fresh ingredients. (Tomatoes, green onions, avocado, jalapeno, cilantro, garlic)

Gently stir it all together.

Serve with tostadas or tortilla chips, and ice cold margaritas!