Garden Summer Ceviche
Garden Summer Ceviche
1 pound fresh firm saltwater fish, cut into ½- inch cubes or thinly sliced
Juice of 6 limes
Juice of 1 lemon
Juice of ½ orange
¼ teaspoon sea salt
¼ red onion, thinly sliced
2 cloves minced garlic
1 jalapeno, seeded and diced
2 tablespoons extra virgin olive oil
1 cup sliced grape tomatoes
¼ cup chopped cilantro
1 diced avocado
Sea salt and fresh cracked pepper to taste
Place fresh cut fish in non-reactive mixing bowl. Add fresh pressed juices and season with sea salt. Add sliced onions, garlic and jalapeno, cover and let marinate for 15- 30 minutes in refrigerator. After “cooking” fish in citrus mixture, drain excess liquid. Add extra virgin olive oil, tomatoes, cilantro and avocado. Gently mix and season with sea salt and fresh cracked black pepper to taste. Serve in martini glass on top of fresh butter lettuce.
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It was a dark and stormy night…last week. This week at the Atlanta Botanical Garden, it was a Georgia-style hot and muggy night and a perfect evening to make ceviche to accompany “Cocktails in the Garden.” We had an opportunity to “cook” the fresh halibut and fresh snapper in citrus juice and add our favorite extras with fresh tomatoes, avocados and cilantro to finish our South American style ceviche dish. It was a cool and delicious dish and not one ounce of heat was used, except for the jalapeno that made it just the right spiciness, of course. Enjoy the fruits of summer without firing up the stove on a hot summer night. Cheers, M
