SUMMER DELIGHT: Ceviche
This will become your go-to for hot, summer appetizer or dinner - Ceviche. Also, great for a party appetizer.
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 TapatÃo 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!