With Memorial Day approaching and temperatures rising, nothing is more refreshing than a farmer’s market fresh Ceviche! Both your guests and your waistline will thank you for this tasty and healthy Mexican classic of fresh fish and veggies ‘cooked’ by citrus juices. While in Hawaii, my family and I picked up fresh local favorite white fishes Ono and Opah and tossed them with peppery radishes, creamy avocados, fiery hot thai chilies and savory scallions. Tossed generously with fresh citrus juices and a finishing touch of Tapatio the chilled spicy ceviche paired perfectly with crispy tortilla chips and a cold cerveza on the porch!
Get the recipe courtesy of my top chef (and cheese monger) sister-in-law, Amanda Brennan of The Cheese Parlour, who brought this dish to life below!
The Sound Designer in me naturally paired this fresh dish with fresh sounds by one of my favorite chill-out bands: Poolside! Take a listen!
Slow Down by Poolside
- 2 lbs of firm, fresh fish fillets Ono, Opah, Snapper (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 3 Large red radishes chopped
- 1/2 cup Scallions, finely diced
- 2-3 thai chili finely diced (use a Serrano de-seeded if prefer not spicy)
- 2 teaspoons of salt
- Dash of Tabasco or a light pinch of cayenne pepper
- Avocado (1-2 large avocados cut in small cubes, toss in last)
- Tortillas or tortilla chips
- Tapatio (to taste)
In a casserole dish, either Pyrex or ceramic, place the fish, scallions, radishes, chilis, salt, and tabasco. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Add avocados and toss lightly so they don’t mush in. Let sit for up to several hours, giving time for the flavors to blend.
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