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Citrus Ceviche
- 1 lb raw firm white fish – Examples: tilapia (cod, haddock, etc.)
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup sweet onion (finely diced)
- 1/2 cup Roma tomatoes (finely diced)
- 1 jalapeno pepper (seeds removed, minced)
- 1 tsp sea salt
- 1 tsp dried oregano flakes
- 1/2 tsp cumin
- 2 Tbsp olive oil
- 1 ripe avocado (diced)
- 1/2 cup chopped fresh cilantro
- Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
- Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
- Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
- The citrus ‘cooks’ the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
