Rock Cod Ceviche

April 22, 2021

INGREDIENTS

• ¼ cup freshly-squeezed lime juice
• 2 Tbs. Jalapeño White Balsamic
• ⅓  cup Ultra Premium Extra Virgin Olive Oil
• ½ cup red onion, finely diced
• ⅓ cup cilantro, chopped 
• 1 jalapeño, seeded and finely diced (optional)
• 2 medium-sized, firm, ripe tomatoes, seeded and finely diced
• 1 large avocado, finely diced (optional)
• 1 pound raw, fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, or Snapper, cut in to small uniform pieces
• Sea salt to taste

DIRECTIONS
Combine the olive oil, balsmic, lime juice and sea salt.Whisk to combine.  Add all other ingredients and stir to combine well. Marinate, covered in the refrigerator, for at least 15 minutes. Serve with sturdy tortilla chips.

NOTE: The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.

Serves 6 as an appetizer

---

---

Also in Entrées