Sunday, December 30, 2012

Sea Bass Ceviche

As a cool dish, ceviche is perfect in the summer, but you can serve it anytime of year and wow your guests with a unique appetizer. Serve in a martini glass for the extra pizazz.

Ingredients:
• Juice of two large limes
• Juice of two lemons
• 1 minced garlic clove
• 1 tablespoon minced shallots
• 1 teaspoon minced serrano chili OR 1 tablespoon minced jalapeno
• 1 lb. sea bass fillets, skinned, cubed in small dice
• Salt to taste
• 1 avocado cubed (wait to prepare until ready to serve)
• 1 tablespoon finely chopped cilantro

Combine all ingredients except last two ingredients and let marinate covered and refrigerated for 3 to 4 hours.

When ready to serve add cubed avocado and cilantro and stir.

Serve with tortilla chips.

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