From the Vault: Ceviche

Whatttt! Two recipes in a week! I thought since I was already typing I would dig up a little gem for you. If you are a seafood or sushi lover you have probably had ceviche before. If not, you’re missing out. No, it’s not raw fish. Go ahead and get that out of your head. Ceviche uses citrus juice to cook the fish. With the temperature rising, I thought this would be perfect. No heat needed so it’s perfect for summer. I say summer cause we usually skip spring here in Georgia.

You can pretty much use any type of seafood for this. I’ve never tried it with fresh water fish, so if you do and it’s awful, it’s not my fault. Play around with it try a mixture of shell fish, tuna, or sea bass.

Ceviche

8 oz. filet of salmon, small diced

8 oz. medium shrimp, peeled and deveined; tail off, small diced

3 Tsp. fresh cilantro, chopped

3 green onions, thinly sliced

1 jalapeno pepper, seeds and ribs removed; finely diced

1/3 c. cucumber, seeded; finely diced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 dashes hot sauce

6-8 limes, juiced (you need enough to cover the fish)

bib or leaf lettuce for plating

Place salmon and shrimp in a medium size glass bowl. Pour lime juice over the fish, making sure it is completely covered. Stir very well. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, stirring often. When fish/shrimp mixture is ready when the shrimp is no longer translucent and the salmon is a richer pink. Pour off the lime juice leaving enough to keep the fish moist. Add remaining ingredients except lettuce; stir until well mixed. Recover the bowl with plastic wrap, and refrigerate for 45 minutes more; stirring often. Taste and adjust seasoning before serving. To serve: line a serving bowl, or individual serving bowls, with lettuce. Spoon the ceviche on top. Garnish with minced fresh cilantro or thinly sliced lime or lemon twists.

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