Fiery Ceviche

Servings

4

Prep Time

15 minutes

Fresh, citrusy and full of bright heat, this ceviche pairs tender fish with crisp vegetables, fresh herbs and plenty of lime.

Ingredients

  • Pinch of Fiery Sea Salt
  • 1 lbs fresh fish (sea bass, red snapper, dorado, mahi-mahi, tilapia, or hamachi), diced into 1/2 inch cubes
  • 1/2 a red onion, very thinly sliced
  • 2�3 garlic cloves, very finely minced
  • 1� 1 1/2 teaspoon fiery sea salt , plus extra
  • 1/4 cup fresh cilantro, chopped
  • 3/4 cup fresh lime juice freshly squeezed (4�6 limes)
  • 1 cup cherry tomatoes, cut in half
  • 1 cup cucumber, diced
  • 1 tablespoon olive oil
  • Optional
  • 1 avocado, diced

Directions

  1. Add onions to a small bowl and sprinkle with salt. Let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, and lay out to dry.

  2. Place fish, garlic, onion, Fiery Sea Salt, and lime juice in a shallow serving bowl, gently mix. Place in fridge and marinate for at least 30 minutes before serving. Refrigerate for about 30 minutes, until the fish is opaque and firm.

  3. Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.

  4. Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed.

  5. Use very fresh fish from a trusted source intended for raw preparation.