By TULA Guest Chef, Dan Sauer of 7a Foods & Sea Smoke BBQ MV
Summer is coming and we are here for it… we are also here for delicious, easy, and super fresh treats like this ceviche recipe from my all time favorite chef, my big brother, Dan Sauer!
1 lb. white fish, such as black bass, snapper or halibut, diced
1 cup lime juice, approx. 7 limes
1/2 red onion diced
2 roma tomatoes diced
1 cucumber peeled and diced
1/4 cup chopped cilantro
1-2 jalapeños seeded and diced fine
High quality EVOO
Place diced fish and red onion in a bowl and cover with lime juice. Refrigerate and allow to marinate for 1-2 hours. The fish will start to appear to cook from the lime juice.
While the fish is marinated, place the tomatoes, cucumbers, jalapeños(1-2 depending on your personal choice of heat), and cilantro in another bowl. Season to taste with kosher salt and black pepper
After the fish is "cooked" through, combine with the vegetables. Taste and adjust seasoning of the salt and pepper.
Just before serving drizzle with EVOO.
Serve with tortilla chips or saltines and hot sauce.
Note: You can use a mix of different fish, shrimp or scallops.