Summer Ceviche

cevicheOne thing I love about vacation is that pace of everything is slowed.  No set schedule to follow. Cooking is no exception, I love cooking on vacation and taking my time to try new recipes without the usual weeknight dinner rush.  One of my favorite recipes I prepared last week in Michigan was a ceviche.  It was so refreshing after a hot day on beach.  Cold and cooling, it even looks like a beautiful summer day with all the colors.

I made the recipe with a frozen sashimi swordfish steak from Trader Joe’s.  I am going to try it again soon with shrimp or scallops.  The recipes call for a lot of chopping, but when you have the time to A great appetizer served with tortilla chips, pita chips or even cucumber slices.  It would make a great main course served as fish tacos too.

Summer Ceviche

1 pound firm whitefish, cut into 1/4-inch dice
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeno, seeded and minced
1/2 of red bell pepper, finely diced
1/2 of yellow bell pepper, finely diced
1/2 small red onion, thinly sliced
1 garlic clove, finely minced
Pinch of ground cumin
Pinch of crushed red pepper
1 tablespoon minced cilantro

In a large bowl, combine all ingredients. Refrigerate for at least 30 minutes.


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