Sea Bass Ceviche

Recipe from John

Ingredients

• 1 lb sea bass, cut into ½” cubes (other white fish or shrimp works)

• 8 limes, divided and juiced

• 1 jalapeño, seeded, deviened, and diced (opt)

• 1 red bell pepper, seeded, deviened, and diced

• 1 small red onion, finely diced

• 1 cup fresh cilantro, chopped

• Salt & pepper, to taste

For serving: corn chips

Directions

Place fish in a medium bowl and marinate with juice of 3 limes. Season with salt and pepper. Place another fitting bowl on top of fish to weigh down and speed curing process.

In a smaller bowl, place jalepeño, bell pepper, onion and repeat above step with 3 additional limes.

Let both sit in fridge for one hour.

Drain liquid from both bowls and combine ingredients.

Add in cilantro and mix. Adjust seasoning and add juice of 2 last limes. Cover and refrigetate until ready to serve.

Note

Cubed mango is a great addition to this. Mimi is sure to love the added fruit!