Ceviche – My Way!

“Fresh, fresh, fresh! Freshness absolutely matters in this dish!”

—Jeni Wheeler

INGREDIENTS:

Salmon

Cod loin

Squid

Bay scallops

Shrimp

Fresh cilantro

Lime juice

Red onion

Edamame

Red bell pepper

Roasted corn

Chickpeas

Slivered almonds

Pepitas

Popcorn

Adobo

Sea salt

Directions:

Purchase the freshest pieces of each fish. (Amounts vary depending on how many you’re serving. Assuming 4-6 people for an appetizer, go with 1/4 to 1/3 lb. of each.)

 The shrimp can be purchased cooked or cooked at home.

 Fine dice a small to medium red onion and place in a glass bowl.

 Cut up each of the fishes (raw) into small pieces and add to the bowl.

 Be sure to cut the squid (both tentacles and bodies) into small pieces.

 Cut up and add 1/2 bunch of fresh cilantro to the bowl and stir well.

 Cover with lime juice, stirring to ensure everything is marinating in it.

 Cover the bowl with Saran wrap and place in the fridge for an hour.

 Take out the bowl and stir. Add more lime juice to come up to the top of the fish.

 Add in the diced cooked shrimp.

 Dice 1/2 of a red pepper and add.

 Add 1/2 cup of edamame.

 Add 1/2 cup of roasted corn.

 Add 1/2 can of chickpeas.

 Sprinkle with sea salt.

 Sprinkle with adobo.

 Stir all together and re-cover. Place in the fridge for another hour.

 Take it out. Stir and taste. Add more spice to taste.

 Dole out servings and top with slivered almonds, pepitas, and popcorn.

 Serve immediately.

Click here to read Jeni Wheeler’s story

A Recipe for Community

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