Summer Ceviche Board

I can’t say enough about how great ceviche is. For very little effort, you get a highly complex flavor profile. Ceviche is a Latin American recipe that combines citrus juice (lemon, lime, orange) with raw fish. Within a few hours, the acid from the juice cooks the fish on its own! Ceviche is easy to make - no cooking required. It is extremely healthy but still exciting. The recipe and ingredients are flexible - the only mandatory one is fresh squeezed juice. Just throw in what you have, in the quantities of your choosing - and no matter what, it always turns out great! There are so many options to make each bite distinguished and delicious! We experimented with 4 different recipes, and they were all unique and delicious. We couldn’t pick a favorite- they were all so good!

Mango Seabass Ceviche
Fresh Seabass, Orange Juice, Lime Juice, Lime Zest, Scallions or Chives, Cucumber, Mango, Avocado, Red Onion, Tomato, Jalapeno
Tequila Spiked Shrimp Ceviche
De-veined Shrimp, Lime Juice, Tequila, Tomato, Avocado, Jalapeno, Cilantro
Sesame Tuna Ceviche
Sushi Grade Tuna, Lime Juice, Coconut Aminos, Sesame Oil, Fish Sauce, Scallions, Mint, Orange Zest, Sesame Seeds
Sea Scallop Ceviche
Fresh Sea Scallops, Lime Juice, Lemon Juice, Avocado, Cucumber, Tomato, Jalapeno, Cilantro

Extra Garnishes
Endive, Radishes, Watermelon Radish, Edamame Beans, Corn, Mango, Orange, Jalapeno, Cucumber, Avocado, Tomatoes, Lemon, Lime

THE PROCESS
SO EASY! Mix the ingredients in a bowl. Stir in enough lime juice to cover all of the fish. Don’t season it yet! Let it marinate in the refrigerator for at least 3 hours. The lime juice will cook the raw fish and the flavors of the ingredients you have added will be absorbed into the fish. Remove from the fridge and lightly season with salt and chili flakes. You won’t need much - if any at all!