Strawberry Ceviche
Source: Hans Haveman, H & H Fresh Fish Co.
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 15, 2013.
Serves 4 to 6
INGREDIENTS
1 pound skinned, boned sustainable white fish (such as local rockfish, aka snapper)
1 cup freshly squeezed lime juice (2 to 3 pounds limes)
1 large red onion, small dice
1 cucumber, small dice
1 bunch cilantro, chopped
2 chiles (when in season)
1 teaspoon sea salt
1 teaspoon sugar
1 basket strawberries, small dice
1 bag tortilla chips or cabbage/endive leaves to use as serving cups
PREPARATION
1. Cut fish into ½-inch cubes. Add the lime juice, onion, cucumber, cilantro, chiles, and sugar and mix thoroughly.
2. Cover and chill, allowing it to marinate for a minimum of 30 minutes. When ready to serve, add the strawberries, mixing gently.
3. Serve with chips or crispy leaves of cabbage or endive.
