11.8.14

seaviche

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I've always had an affinity for seafood, growing up in a nautical, food-loving family and spending lots of time on the water, it's a natural likeness. Ceviche makes me think of home; so tropical, fresh, and flavorful. I've been making it a lot lately out of comfort and it's getting the job done, but I think it's time for a quick trip to Miami. My dad is turning 60 next month and we're planning a Key West getaway filled with fresh fish, cold drinks, and boatloads of relaxation.

CEVICHE
recipe by katiefresca

1 lb wild cod or other white fish, diced
1/2 red onion, thinly sliced
6-10 limes
1 mango, diced
4 tomatoes, diced
3 jalapenos, seeded and diced
1 bunch cilantro, chopped

Dice your clean, fresh fish into small cubes and toss with sliced onion and lime juice. Make sure you have enough citrus to cover and completely cook the fish. Allow to marinate for at least 4 hours, can sit overnight. Once fully cooked, drain and combine the remaining ingredients. Toss and season with salt to taste. Top with sliced avocado and enjoy it alone or with good tortilla chips, and a friend. 

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