March 15, 2010

Ceviche

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:52 AM EDT

Story Updated: Jul 12, 2007 at 9:52 AM EDT

Ingredients

1 pound fish (scallops, halibut, salmon)
1 cup fresh lime juice (about 12 limes)
1/2 tsp. salt
¼ tsp. pepper
1 small clove garlic, chopped very fine
1 or 2 fresh Serrano chili, seeded and chopped fine
1 tomato, diced into small pieces
1 avocado, peeled, seeded and diced
½ cup loose packed chopped cilantro
¼ cup red onion, chopped fine

Directions

Cut the fish into small pieces (about ¼ inch square). Put the fish in a bowl and fold in the lime juice carefully. Add the salt, pepper and tomatoes. Stir gently and refrigerate for at least 20 minutes.

Just before serving, mix in the cilantro, onion and avocado. Serve ceviche in martini glasses. Garnish with tortilla chips.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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