Ceviche from Palomas
Best made in late August or Early September with produce from the market.
The Recipe
Ingredients
- 6 oz sushi grade white fish such as striped bass or snapper. (Poached shrimp or fresh Scallops could also be used)
- 2 cups ripe market tomatoes diced
- 1 cup white onion small diced
- 1/2 cup diced Serrano
- 1/2 bunch chopped cilantro
- 1 Tbsp minced garlic
- 5 sprigs cilantro leaves (for garnish)
- 1 avocado (for garnish)
- 1/2 cup your favorite Bloody Mary mix (bloody Maria)
- 1 cup lime juice
- Sea salt
- Extra virgin olive oil
PREPARATION
- Gently mix fish and chopped vegetables in a bowl
- Dress with lime juice and Bloody Mary mix
- Let sit until fish becomes opaque
- Drizzle with extra virgin olive oil and sea salt
- Garnish with more cilantro and avocado
- Serve with tortilla chips
