Light, fresh and summery, this ceviche makes you think water and waves. Just remember, the longer the fish marinates, the more it will cook. Try not to marinate longer than 2 hours or it will be tougher.
Photography – Gerald Parrot
Ingredients
INGREDIENTS
chopped chives
chopped cilantro or basil
heads endive
Juice of 2 limes
red jalapeno pepper
Red onion
tomato
very fresh boneless skinless fish
Directions
DIRECTIONS
Chop the seafood into small even pieces, discarding any dark flesh.
Place in a non-reactive bowl. Add the remaining ceviche ingredients except the tomato and mix well.
Cover with plastic and refrigerate for 1-2 hours or until ready to serve.
Just before serving add the tomato and spoon into endive cups.
