Ceviche

1 lb. fresh firm white fish (like sea bass, snapper, halibut) 

Skinned, deboned and diced into small pieces 

½ c fresh lime juice (5-6 limes) 

3 T fresh lemon juice (1 large lemon) 

2 Roma tomatoes diced 

1 seedless cucumber diced 

1 avocado peeled, deseeded and diced 

½ small red onion 

1 jalapeno pepper seeded and finely diced 

½ bunch of cilantro chopped  

1 t kosher salt  

1.  In a glass (non-reactive bowl, stir together the fish, lime juice and lemon juice.  Cover the bowl and marinate in the fridge for 30 minutes to 4 hours.  You’ll notice the fish go opaque as the lime juice “cooks” the fish.  The longer you marinate the fish, the more it will cook.   

2. Removed the fish from the fridge (no need to drain it) and add the tomatoes, cucumber, avocado, red onion, jalapeno pepper, cilantro, and salt.  Gently stir to combine. 

3. Serve it up in individual glasses or on a plate.  

Recipe adapted from: Downshiftology