Martha Roe Burke
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!)
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
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.