Ceviche...

Happy New Years!

After all, of the rich, heavy, over-loaded fats and sweets, it is no wonder why a majority of people pick lose weight for a New Year’s Resolution.

I personally, don’t make resolutions. If you honestly want to do something, or not do something, why wait until the first of the year? Is it easier just to follow the herd of your co-workers who all join the cause, but are not truly committed to following through?

So for those who want something light, fairly healthy and like sushi, I suggest you try Ceviche.

What is Ceviche? It is a yummy, tart, salty, and spicy dish from Latin America. I like to use big lettuce leaves and make it into wraps. Ceviche is made with raw fish, but the citric acid in lime or lemons change the proteins and essentially “cook” the fish without touching heat to it. Translucent fish will become opaque white as it sits in the acidity juice. The acidic juice does not kill bacteria and parasites as well as heat does, it’s important to make sure the fish you is a as fresh and clean possible.

Ceviche Recipe

1 lb firm white fish, suggestions would be sea bass, flounder, halibut or red snapper. *Shrimp can be substituted for the fish.*
1 small red onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾", 2 cm) hot chili about 8 limes (enough for at least ¾ cup of juice)

1-3 Tablespoon of Srirach
¼ teaspoon salt, and pepper to taste

1 avocado

Cut fish into ½" cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds.
Mix all of the ingredients except avocado and refrigerate tightly covered for at least 3 hours. Stir and return to refrigerator for another 6 – 8 hours to get the flavors to blend.

Serve with avocado, corn tortillas, tortilla chips, or lettuce leaves.