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CEVICHE

• 1 lb frozen cod
• 5 limes, juiced
• 2 large lemons, juiced
• S+P to taste

METHOD:

1. Cut the fish into one inch cubes, submerge in 2 cups of lemon/lime juice.
2. Store in the fridge, covered for 1-2 hours, or until opaque.

SALSA

• 1 large avocado, diced
• 2 roma tomatoes, diced
• 1 jalapeno, diced
• 1 small chili pepper, diced
• 1/2 red onion diced
• 3 cloves garlic, crushed
• 1/3 bunch cilantro, chopped
• 1 tb red wine vinegar
• 1 tb olive oil
• 1/3 cup Clamato
• 1 tb horseradish
• S+P to taste

METHOD:

1. Dice all the vegetables and add to mixing bowl.
2. Measure and add the liquids.
3. Mix together, season with S+P.

HOW TO BUILD THE CEVICHE PLATE

1. Combine the fish and salsa, serve over tostadas.

Shelf life: 24 hours

Yield: 1.75 L