Ceviche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fish Marinade
Fresh fish cut into ½-inch cubes (10ounces to 1 pound)
½ cup fresh lemon juice
¼ cup fresh lime juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Salad Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (or 1 T lime and 1 T lemon juice)
Zest of ½ lemon
1 medium garlic clove, minced or pressed through a garlic press (1 teaspoon)
1 teaspoon agave
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 jalapeno seeded and diced
3 small tomatoes, seeded and chopped into ½-inch pieces
3 green onions (or sweet onions) finely diced
1 large avocado, peeled, seeded and cut into ½-inch cubes
1 small orange bell pepper, stemmed, seeded and chopped fine
2 tablespoons chopped fresh cilantro
Optional: 1 mango diced into ½-inch cubes
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Directions: |
Directions:Mix together the fish, lemon juice, lime juice salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade. Drain fish from marinade when ready to create salad.
Mix together the olive oil, lime juice, zest of ½ lemon, garlic, salt and pepper. Let sit about ½ hour to let the garlic mellow.
Gently stir in the remaining ingredients including the drained fish from the marinade. Toss until all ingredients are coated.
For an appetizer spoon into a large serving dish and serve with tortilla chips
For individual servings, spoon into large martini glasses and garnish with tortilla chips. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Use what ever fish is your favorite or fresh at the market....Snapper, Yellow Tail, Tuna, Salmon, Shrimp or Scallops are all great.
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