Ceviche

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Ceviche
1 lb fresh snapper
1 cup lime juice

Cut the fish into very small pieces and mix with lime juice. Allow to “cook” for about 15 minutes or until fish starts to firm up and turns white. Drain off juice and reserve.

2 tbsp lime juice
1/4 cup olive oil
1/4 cup diced onion
1 cup diced tomato
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped cilantro
1 avocado diced
2 fresh jalapenos diced
2 pickled jalapenos diced
the “cooked” snapper
Combine everything in a bowl and gently mix. Serve immediately and ice cold with crackers and tostadas.

Serve this on a warm night with cold beer or a crisp Sauvignon Blanc.

Ancho-Hibiscus  Ceviche
Serves 4 to 8 depending on the portion size you prefer

1 lb very fresh redfish boneless skinless and cut into 1/2 to 1/4 inch dice
3/4 cup very fresh lime juice
1/4 tsp salt
1/4 tsp sugar

Combine fish, salt, sugar and lime in a bowl stir well and let sit for 20 minutes
Then drain off excess liquid

1/2 cup onion diced fine
1 avocado fine dice
1/2 cup celery fine dice
1/2 cup roasted carrots chilled fine dice
2 ancho chiles soaked in warm water for 5 minutes and then finely diced
1/2 cup hibiscus cooler
2 tsp dried oregano
1 tsp salt
1/2 tsp brown sugar
2 tbsp meyer lemon infused olive oil

Combine well and serve