Recently, when Hurricane Ian went over our house and grove, we had lemons and avocados all over the ground, not to mention a ton of debris. We also lost electrical power. So, as they say, “ when life gives you lemons “, we decided to make ceviche!!
We had frozen tilapia that was thawing out, so I cubed that up and juiced enough lemons to cover the raw fish and refrigerated it for approximately 4-6 hours. (The acid in the juice ‘cooks’ the fish!)
Ingredients:
1 pound white fish filet, raw
1 cup fresh lemon juice
1 can chopped green chilies
1/2 red onion, chopped fine
1 cup chopped tomatoes ( or sliced grape tomatoes)
1 tsp oregano
1/2 tsp adobo
1/2 tsp salt
1 tsp hot sauce
1/4 cup first pressed virgin olive oil
Optional: Cilantro
Pouring off about half the juice, add back all the ingredients below and let sit for an hour before serving inside half an avocado. Garnish with cilantro.