Ceviche

Yesterday was a blast… literally!  Our family of 5, our Brentwood family and Arizona family road-tripped  to Pacifica (a cute little town on the California coast).  Once the fog burned off and the sun came out our little ones got to experience the US side of the Pacific Ocean!  JR was neck-deep in the sand when the wind picked up and sand blasted us back on the road back to Brentwood!

We took today to recover and enjoyed a fresh red snapper ceviche for dinner.

1.5 pounds red snapper (you can use mahi, halibut or any firm white fish) cut into 1/4 cubes

2 limes

2 lemons

1/2 jalapeno, diced (seeds and membranes removed)

1/4c diced cilantro

1/4 diced red pepper

1 avocado

2 stalks celery, diced

1/2 red onion diced

salt, pepper and a few squirts of you choice of hot sauce (we used Chipotle Chalula)

4 hours before dinner, dice the fish, juice the lemons and limes and place in a glass or plastic container.  The juice of the citrus should cover the fish.  Add seran wrap and push the fish down flat to ensure the citrus covers every piece of fish.

Put the bowl in the fridge.  20 minutes before you’re ready for dinner dice up and add all the remaining ingredients.  The citrus actually cooks the meat… no need for the Weber today!!

I threw the ceviche onto some cut up romaine lettuce with a side of cocktail shrimp… enjoy!

Tootles- jess.

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