Ceviche So Refreshing in the Summer

I recently hosted a Latin American cooking class and one of the dishes that I taught how to make was a shrimp and fish ceviche. Ceviche is seafood that starts out raw and is literally "cooked" by citrus. It's served room temperature or slightly chilled and often has onion, cilantro, hot peppers (jalapeno) and other vegetables added. Ceviche is so easy to make because it doesn't require any cooking at all, the only skill required is to chop and the only other requirement is to get the freshest seafood possible. It's the perfect refreshing dish for a hot humid day.

Pictured above is fish and shrimp ceviche...recipe is below:

Fish and Shrimp Ceviche

1lb shrimp peeled and deveined

¾ lb Red Snapper or similar substitute

1 cup tomato (small dice)

1 ¼ cup of lime juice

1 clove garlic (very finely chopped)

1 serrano or jalapeno chili (very finely chopped)

1 teaspoon cilantro (chopped)

1 red onion (finely chopped)

1 red pepper (small dice)

½ cup jicama (medium dice)

2 teaspoons sugar

1 oz of olive oil

Cut shrimp and fish into ¼ inch dice and combine with lime juice.

Add all ingredients to shrimp and fish, toss lightly and marinate for 40 minutes to an hour in the refrigerator.

Season with salt and pepper and serve.