Ceviche

An easy, healthy and garden fresh ceviche inspired by our recent travels. It’s a summer dish you can’t go wrong with and one we’ll be cooking up all season long! If you love a little heat like me, add the jalapeño’s, they pack the perfect punch 🌶
What you’ll need!

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1lb pink snapper
2 limes
1 red onion
1 cucumber
1 yellow pepper
3 red radish bulbs
1 jalapeno
Cilantro

THEN;
1.Cube pink snapper into small chunks and place in a bowl. Squeeze the juice of two limes and mix together with the fish.

2.Cut half of the red onion into thin slices (cutting against the longer side) and the other half into small cubes then combine with the fish. Repeat these same steps with the cucumber and small yellow pepper, or any pepper of your choice. For an extra kick, mix in ¼ jalapeno pepper.

3.Mix all the ingredients thoroughly and top with salt. Cover the bowl with plastic wrap and place in the fridge.

4.While the fish is in the fridge, prep the other garnishes. Slice the red radish bulbs into thin slices. Repeat this step with the jalapeno and remove the seeds. Set aside a handful of cilantro as well.

5.After 30 minutes, remove the fish from the fridge. Garnish with radish, jalapeno, cilantro, red onions, yellow peppers and cucumbers as desired.

Watch the full recipe video here!