Ceviche

Name: Ceviche
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 2 ears corn, grilled or roasted and cut off the cob; 1 pint cherry tomatoes, halved; 1 cucumber, sliced or diced; 1 red onion, thinly sliced; 1 sweet pepper, seeded and thinly sliced; Fresh cilantro, fresh basil, or fresh Thai basil, to flavor; Olive oil, to coat; Juice of 2 limes; Salt; 12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.); 1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame); 2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco); 1 pound stemmed hot peppers; 1/2 cup sugar; 1/4 cup salt; 3 cloves garlic; 1 cup cider vinegar; 1 cup water

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Total: 55 min

Prep: 30 min
Inactive: 5 min
Cook: 20 min

Yield: 4 servings

Total: 55 min

Prep: 30 min
Inactive: 5 min
Cook: 20 min

Yield: 4 servings

Ingredients

Ceviche

2 ears corn, grilled or roasted and cut off the cob

1 pint cherry tomatoes, halved

1 cucumber, sliced or diced

1 red onion, thinly sliced

1 sweet pepper, seeded and thinly sliced

Fresh cilantro, fresh basil, or fresh Thai basil, to flavor

Olive oil, to coat

Juice of 2 limes

Salt

12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)

1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)

2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)

Hot Sauce

1 pound stemmed hot peppers

1/2 cup sugar

1/4 cup salt

3 cloves garlic

1 cup cider vinegar

1 cup water

Directions

For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.