Tropical Ceviche
’Tis the season for fresh, filling and flavorful meals that don’t require turning the
oven or stovetop on. And this ceviche has got you covered. The tantalizing combo
of mango, avocado, fresh halibut and lots of lime is so addicting that you’ll be
wanting to scoop up a bite of this ceviche all summer long. Pack it on ice for a
picnic in the mountains or at the beach and enjoy this delicious, tropical combo
that will nourish your mind, body and soul.
Ingredients
- 1lb fresh halibut, or sashimi grade salmon or shrimp. If using shrimp,
- peel, devein and cook first.
- Cut fish into 1/2 inch pieces
- 1 medium sized mango, cubed and scooped out
- 1 large, ripe but slightly firm avocado, cubed and scooped out
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1/2 teaspoon paprika
- 2 cloves garlic, finely minced
- 2 tablespoons California Olive Ranch Miller’s Blend Reserve EVOO
- Juice of two limes
- 1/2 teaspoon fine sea salt
- Pinch of black pepper
- Tortilla chips and lime wedges for serving
Instructions
- Slice fish of choice into bite sized cubes.
- To a medium sized bowl, add fish, diced onion, garlic and lime juice, stir well.
- Cover fish and place in fridge to cure for a few minutes while you prepare the rest of the ceviche.
- In a larger bowl, add in diced mango, avocado, cilantro, California Olive Ranch Miller’s Blend Reserve EVOO, salt, paprika and pepper.
- Add cured fish into the larger bowl and stir well.
- Serve ceviche with tortilla chips and lime wedges.
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