Ceviche

This is a fabulous appetizer, however, it can be a full-on meal as well. The holiday season is here and this the perfect dish to take to a potluck or serve guests as snack with cocktails. It’s fresh, refreshing, alkaline and it’s delicious too! What could be better than that?

Choose an assortment of fish and seafood or just one, like shrimp or scallops only. It’s up to you and whatever you decide, it’s going to be the hit of the party!

Ceviche Recipe

Serving Size: 6

Ingredients

• 2lbs any type of fish and/or shrimp, scallops, octopus etc. (make sure to debone fish) cut fish into 1/2 inches pieces.
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/2 red onion (finely diced)
• 1 cup chopped seeded tomatoes
• 1 Serrano chili (finely chopped)
• 2 tsp sea salt
• Dash of oregano
• Dash of cayenne pepper
• Dash of your favorite red hot sauce

Method

• Place all but juices in a glass or ceramic dish, pour juices over evenly.
• Cover & refrigerate 1 hour then stir ingredients to assure fish is exposed to juices (this is what "cooks" the fish)
• Return to fridge and stir again a couple times over the next several hours.
• Garnish with chopped avocado and/or fresh chopped cilantro.
• Serve with tortilla, crispy crackers and/or chips

Try this as a variation:

• Use fresh orange juice instead of lime or lemon
• Use Tamari sauce instead of sea salt
• Use a dash of sesame oil

Photo by Sheila Pedraza Burk from Burst

Bon Appetite!...TKH

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by Tracy Kaye Holly CSNA Master