ABOUT THE RECIPE
Okay, I get it, it’s hard to be vulnerable these days but in order for us to grow as Little Chefs I think sometimes we just have to bare our souls to the world. Now if you are thinking that we make and serve this dish in our “Birthday” Suits, you would be wrong,
unless, of course, the first ingredient in the recipe was four shots of Tequila. Anywho, let’s get these naked flavors going…the Tequila is not going to drink itself.
Ingredients
For the Ceviche
1 pound of Super Fresh Fish such as Corvina, Snapper, Sea Bass, Grouper or even Porgy Fillet, skinned, boned, and cut into ½ inch cubes
1 cup lime juice or more to taste
1 cup of your favorite Tomatoes diced
½ of a seedless cucumber peeled and diced
1 jalapeño finely diced (seeded if you don’t dig the heat)
¼ cup of finely chopped red onion
1 small clove of garlic crushed and minced fine almost into a paste
½ cup of fresh chopped Cilantro
Salt and Pepper
1 Avocado diced for garnish
Tortilla Chips for Serving and perhaps a pitcher of Margaritas or 12 cold Modelo Beers and a large napkin to cover your Little Chef's parts (assuming you are baring yourself totally)
For the Jalapeño Drizzle
½ cup of real mayonnaise, this is not a job for “Miracle Whip”
¼ cup diced jalapeño peppers
¼ cup cilantro loosely packed
1 small clove of garlic crushed
The juice of 1 lime
½ teaspoon of finely grated lime zest
Preparation
First make the Jalapeño drizzle by combining all the ingredients in a small food processor
and “whizz” till smooth, season to taste with salt and pepper, and set aside.
Next, put the cubed fish in a nonreactive bowl and pour over lime juice; place in the
refrigerator for up to 1 hour.
In another bowl toss the rest of the ceviche ingredients except for the avocado and season
with a little salt and pepper. Finally, combine the fish with the veggie mix in a lovely
serving bowl and garnish with the diced avocado. To serve, present the feast with crisp
tortillas and Drizzle over some of your Jalapeño sauce (Note: you can serve it on the side
for little sauce freaks like me). You know what, feeling vulnerable is far more delicious
than I thought, or it just could be the Beers.