I can’t eat Ceviche without being transported back to ocean side on the beach. Has to be one of my favorites places to be. I tried ceviche for the first time on some tropical Island and I was hooked, ordering it on every menu it was listed. It is so light and flavorful, can’t get enough of the fresh lime juice. A friend of mine served his homemade ceviche at a BBQ, that bowl of ceviche was gone in minutes. He served it with slices of avocado, tomatoes and tortilla chips to pile it all on top. You can make it with several different types of fish-tuna, red snapper,monkfish, shrimp or swordfish. The fish is cooked in the citrus juice an acidic marinade, which takes at least 8 hours or overnight. A light fresh appetizer or as your main entree-yum.
recipe from epicuriuos