Name: SUMMER DELIGHT: Ceviche
Ingredients: 1 lb white fish (halibut or cod are excellent choices); To Taste Salt and White Pepper; As Needed freshly squeezed lime juice (zest before juicing (6-8 limes)); As Needed leftover ceviche marinade; 1/2 cup mayo (I use Duke's); 1/3 cup ketchup; To Taste S&P (white pepper please); To Taste Tapatío hot sauce; To Taste fresh lime zest; 2 each finely diced fresh tomatoes (add as needed); 1 each finely diced red onion (to taste); 2 each cored, finely dices jalapenos (remove seeds and white pith); To Taste finely diced cilantro

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SUMMER DELIGHT: Ceviche

Chef Lance

This will become your go-to for hot, summer appetizer or dinner – Ceviche. Also, great for a party appetizer.

Print Recipe

Course Appetizer, Main Course, Salad

Cuisine American, Mexican

Ingredients

For the Ceviche

1 lb white fish halibut or cod are excellent choices
To Taste Salt and White Pepper
As Needed freshly squeezed lime juice zest before juicing (6-8 limes)

Aioli – All Ingredients are To Taste

As Needed leftover ceviche marinade
1/2 cup mayo I use Duke's
1/3 cup ketchup
To Taste S&P white pepper please
To Taste Tapatío hot sauce
To Taste fresh lime zest

Salsa

2 each finely diced fresh tomatoes add as needed
1 each finely diced red onion to taste
2 each cored, finely dices jalapenos remove seeds and white pith
To Taste finely diced cilantro

Instructions

Prepare and "Cook" the Fish

Clean fish, removing cartilage and bones.
Dice the fish into bite-sized pieces.
Add S&P – you will adjust seasoning after it has "cooked."
Add lime juice – enough to cover fish.
Cover and place in fridge overnight.

Finish the Ceviche

Remove fish/lime juice from fridge.
Strain to remove lime juice – reserve the lime juice.

Make Aioli

Mix all aioli ingredients in a medium bowl.
Add to fish and mix well

Salsa

Add salsa ingredients to fix mixture and mix well.
Adjust seasoning.
Enjoy!

Keyword ceviche