Ceviche
Nothing better than fresh fish that's been marinating in citrus with a hint of spice served on a crunchy cucumber for the perfect midday afternoon snack!
Ingredients
- 1/2 lb raw shrimp, 1/2 in. diced
- 1/2 lb tilapia, 1/2 in. diced or red snapper
- 1/2 red onion, diced
- 2-3 Serrano chillies, seeded & minced
- 2-3 lemons, juiced
- 2-3 limes, juiced
- 1/2 orange, freshly juiced
- 1 avocado, cubed
- 2 roma tomatoes, seeded and diced
- 1 cilantro, bunched, minced
- 1 tsp cumin, ground
- kosher salt to taste
- few dashes of Worcestershire sauce optional
Instructions
- In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks Drain in a colander. Rinse with orange juice to balance the citrus with sweetness.
- In a large bowl, mix together the tomatoes, salt, spices, and fish/shrimp. Cover and refrigerate if not serving immediately. Add avocado right before serving.
- Hollow out the cucumbers and spoon the ceviche inside for serving.