Have a Weekend Fiesta with This Ceviche Recipe

Ceviche is a great recipe for a "no-cook day." Fresh fish actually "cooks" or marinates to an eatable level in simply squeezed lime and lemon juice. A dash of this, a smidge of that, and ceviche is ready. It goes well on crackers, chips, salads, or even as a side dish. Most people serve ceviche as an appetizer, as it's a great opening to any summer meal. 

This recipe comes from my newest extended family member based out of Oaxaca, Itzel "Chel" Tenorio Vasconcelos, who made it at a celebration for her daughter's small family wedding. Thanks to Michael and Estefania Dillon as well. 

Share the ceviche love with your family by trying out this recipe.

Gather at the Poway Farmer’s Market:

• 5 limes, fresh squeezed
• 3 lemons, fresh squeezed
• 1 red onion, diced
• 2 large red, seeded tomatoes, diced
• 1 serrano or jalepeno chili, seeded and diced
• Cilantro, chopped
• Avocado, chopped
• Green onions, chopped

Ingredients From the Cabinet or Local Grocery Store: 

• 3 filets of fresh, firm white fish like rock cod or red snapper, diced
• A dash of chili powder
• Salt and pepper to taste
• Chips or dippers of your choice

Directions:

In a mixing dish, combine your diced fish fillets with all the fresh squeezed lime and lemon juice. Then, add all your vegetables and seasonings. Mix well and allow ceviche to marinate for one hour in the refrigerator, covered. Make sure all of the fish is being exposed to the marinade, stir if necessary. Once flavors blend, the fish should turn from a translucent color to a white color within the hour. Serve with chips or dippers of your choice, including slices or diced avocado for extra flavor.

This is an endlessly reusable recipe that can be made to fit many different meals including taco night, nacho night, tapas night or any night too hot to cook.