CEVICHE

This is a wonderful way to enjoy fresh fish in the summertime; the acid of the lime juice “cooks” the fish while it marinates. Although you can add all kinds of seafood to this dish (shrimp, octopus, squid, etc.), I’ve kept this recipe simple with just fish. Feel free to experiment with your favorite fresh seafood.

MAKES 4 TO 6 APPETIZER SERVINGS

1 pound sushi-grade raw white fish (sea bass, halibut, etc.)

1 cup freshly squeezed lime juice (about 10 limes)

1 garlic clove, minced

2 ripe tomatoes, diced

1 cup roughly chopped fresh cilantro

1 avocado, pitted (see Chunky Avocado Dip) and cubed

½ cup chopped red onion

4 serrano peppers, chopped

½ teaspoon salt

In a glass or metal bowl, toss together the fish, lime juice, and garlic. Let marinate in the refrigerator for about 30 minutes. In the meantime, prepare the other ingredients.

After 30 minutes, remove the bowl from the refrigerator and add the tomatoes, cilantro, avocado, onion, serranos, and salt.

Serve immediately. Ceviche is best eaten the day it’s made so the fish doesn’t break down too much from the acid.

NOTE: If you plan on serving the ceviche later, combine all of the ingredients except the avocado and refrigerate. Add the avocado just before serving.