Ceviche

I love making ceviche with any fresh fish, shrimp, scallops or a combination of any of these.  My favorite so far was with the Wahoo gifted from Captain Graham to Jon and I when we stopped in Cat Island in the Bahamas.  He brought a large bag of frozen Wahoo they had caught two days earlier.  I chopped pieces off (at least a pound) from the big block of frozen fish and still had enough left over to make two dinners, one for Jon and I and one for us and friends (cooked in the same manner as Yellow Tail Snapper) – we even had enough left over for fish tacos for four!  Thanks Captain Graham!

Ceviche – Great for a snack, pot luck or as an appetizer to a great fish dinner:

1 Pound fresh fish (white fish such as Mahi Mahi, Wahoo, Snapper, Trigger Fish or Key West Pink Shrimp is best)
10 Key limes (if you don’t have key limes just replace with 3 regular limes)
1 Lemon
2 Limes (5 if you don’t have key limes)
2 Tomatoes (finely chopped)
1 Onion (sweet vidalia is my favorite – finely chopped)
1 Ripe avocado (cut into small bite size pieces)
1 Bonnet pepper (you could also use a jalapeño or other type of hot pepper – chop in tiny pieces, discard the seeds and stem)
1 Hand full of fresh cilantro (finely chopped)
1 Tablespoon extra virgin olive oil
1.5 Teaspoon fresh ground sea salt
1.5 Teaspoon fresh ground black pepper

Chop the raw fish into bite size pieces, place in a plastic or glass bowl

Juice all of the limes and the lemon into the bowl over the fish (be sure the seeds don’t go into the bowl) – mix and make sure the fish is covered with juice – let stand for 5 minutes

Add the remaining ingredients and stir well – refrigerate for at least 15 minutes

Serve with tostado chips or plain pita chips

Note:  You could leave out a couple of the limes and the fish and it makes a great salsa – take a cup of the mixture and blend it – add it back to the mixture for thickness

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