Ceviche

Nothing is fresher with a bright citrus flavor than ceviche. It's quick and easy and the acidic marinade does all the work. Use fresh fish that hasn't been frozen. My favorite is a combination of shrimp, and a white, semi-firm fish such as sea bass, grouper, flounder, or sole. Other options include crab meat, mussels, or scallops. Pick your favorite and start marinating.

Ceviche

Serves: 4 main course, or 8-10 appetizer portions

Ingredients

• 1/2 lb. medium/large raw shrimp, peeled and deveined

• 1/2 lb. firm white fish such as cod, snapper, halibut or redfish

• 3/4 c. fresh lime juice*

• 1/4 c. lemon juice*

• 2 T. orange juice

• 1 c. peeled English cucumber, diced

• 1 c. seeded diced red or orange bell pepper

• 3/4 c. diced tomatoes (I use cherry or grape)

• 1/2 c. diced red onion or shallots

• 1/2 c. chopped cilantro leaves

• 1 jalapeño, seeds removed, minced

• 1 avocado, sliced or diced

• 1/2 t. salt (or to taste)

• 1/2 r. pepper (or to taste)

• Tortilla chips or saltine crackers

• Optional add-ins: 1/2 c. diced mango or pineapple
  

Directions

Combine lime, lemon, and orange juice in a large bowl and set aside. Chop shrimp and fish into 1/2” pieces. Add fish to the juice marinade and cover. Refrigerate for a minimum of 30 minutes and up to 5 hours, stirring twice while marinating. When ready to serve, add the remaining ingredients to the seafood. Toss gently. Serve ceviche with sliced avocado, lime wedge, and tortilla chips or saltine crackers. 

Something to Remember

Typically, my kitchen doesn’t have more than 1 or 2 lemons or limes on hand. I discovered the next best alternative with Lakewood or Santa Cruz organic lemon and lime juice which can be found in your local grocery. Nothing beats fresh squeezed, but this comes in at a close second, and is perfect for last-minute margaritas too! And, if you’re like me and love avocado, cube the entire avocado and gently fold it into the ceviche.