Ceviche is a refreshing Latin American dish made from raw fish or seafood marinated in citrus juice—usually lime or lemon, I like to add orange—which “cooks” the protein. It’s typically mixed with onions, chili peppers, cilantro, and sometimes tomatoes or avocado. Bright, tangy, and often spicy, ceviche is served cold and enjoyed as a light appetizer or main course.

Ingredients:

Juice of one orange

Juice of one lime

Juice of half a lemon

1 ripe avocado

1 large hothouse tomato

1 medium onion

1 clove garlic

1 Serrano pepper (or whatever pepper you prefer)

200 grams white fish (I prefer red snapper but any whitefish works)

Cilantro to taste

Salt to taste

Method:

1. Juice the fruit into a medium sized glass bowl.

2. Slice the fish into small, bite size pieces and add to the fruit juices

3. Thinly slice the serrano pepper and add to the fish/juice combination.

4. Refrigerate for 1 hour, mixing every 15 minutes.

5. Finally chop the onion and to fish. Great garlic and add.

6. Chop avocado and tomato and add to mixture.

7. Add chopped cilantro to taste.

8. Season to taste.

Serve your Ceviché with tortilla chips, freshly made if your so inclined, for a more authentic experience.