I’ve been dreaming about making ceviche ever since my friend Annie made it for me in May. Annie was my marathon training partner and helped me qualify for Boston on my 1st marathon attempt. In honor of my BQ, Annie prepared a delicious celebration feast for me! That was 2 months ago and I’ve been lusting over ceviche ever since!
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| My awesome friend Annie. And yes, I am that much taller than her! ha |
So, 2 months later I finally convinced BJ to let me make ceviche for dinner. BJ was a little skeptical at first (he’s not a huge fan of ceviche) but was pleasantly surprised by the finished product. I like ceviche because it’s healthy, delicious and the recipe calls for a lot of lime. Oh, and it’s the perfect compliment to a margarita on the rocks with extra salt.
Enjoy!
Ingredients
1 lb of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/4 inch pieces, completely deboned
2-3 scallops
1/2 cup of fresh squeezed lime juice
1/2 red onion, finely diced
1 cup of chopped fresh tomatoes
1 jalapeno, seeded and finely diced
1 cucumber, chopped
1/2 green pepper, chopped
2 teaspoons of salt & pepper
Cilantro
Garlic
Directions
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, peppers, onions, cucumbers, tomatoes and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt & pepper – mix together. Serve ceviche with fried plantain chips and margaritas!
