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CEVICHE
- 1 lb frozen cod
- 5 limes, juiced
- 2 large lemons, juiced
- S+P to taste
METHOD:
- Cut the fish into one inch cubes, submerge in 2 cups of lemon/lime juice.
- 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:
- Dice all the vegetables and add to mixing bowl.
- Measure and add the liquids.
- 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
This is such a flavourful looking dish and perfectly pared with the Mezcal. Would also go well with Cerveza or two I’d imagine!!!