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Fish & Seafood

Seafood Ceviche

1/4 cup fresh squeezed lime juice
2 tablespoons Organic Honey Balsamic or Honey and Pepper White Balsamic
1/3 cup Extra Virgin Olive Oil you could also substitute Green Chili, Chipotle, or Cayenne Olive Oil here
1/2 cup finely diced red onion
1/3 cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, Snapper, etc. cut into small uniform pieces
Sea salt to taste


Combine the Olive Oil and Balsamic, lime juice and sea salt.  Whisk to combine.  Add in the other ingredients including the fish and stir to combine well.  Marinate covered in the refrigerator for 15 minutes.  Serve.  The longer you allow this to sit, the more the fish will begin to “cook” in the acid of the lime juice and fall apart.  Ideally, you want to mix this and serve it straight away.  However, if you do let it sit, it will still be edible but the fish will break up.

Serves 6 as an appetizer

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