Summery Ceviche Recipes

As the weather gets warmer, a little cool, citrusy ceviche sounds just right!

I have to admit I've never made ceviche before as I've been completely intimidated by the idea of "cooking" raw fish with lime and salt.  But my husband, who is definitely more adventurous than I am in the kitchen, decided to give it a try a few years ago.

Wow, was I in for an amazing surprise! It is delicious and I could NOT believe how easy it is to make. He has made it a few times and I just found these new recipes in my "Clean Eating" magazine, so I'm inspired for more.

Hope you enjoy them!

Tomato Jalapeño Ceviche

Ingredients:

• 1 lb boneless, skinless cod fillets, cut into 1/2 inch cubes
• 3/4 cups fresh lime juice (about 6 limes)
  
• Pinch sea slat or kosher salt, plus additional to taste
• 2 vine tomatoes, seeded and diced
• 1 jalapeño chile pepper, seeded and minced
• 1/2 red onion, diced
• 1 cup loosely packed chopped fresh cilantro

Instructions:

1. Transfer serving dishes to freezer to chill.
2. In large stainless steel, glass or ceramic bowl, add cod, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until cod is opaque throughout and springy to the touch.
3. Drain and discard lime juice from cod.  Return cod to bowl and add tomatoes, jalapeño, onion and cilantro.  Season with additional salt and toss gently to combine.  Serve immediately in chilled bowls.

Serves 8

Salmon-Dill Ceviche

Ingredients:

• 1 lb boneless, skinless wild salmon fillets, sut into 1/2- inch cubes
• 3/4 cup fresh lemon juice (about 4 lemons)
• Pinch sea slat or kosher salt, plus additional to taste
• 1 cucumber, seeded and diced
• 1/2 red onion, diced
• 1/2 cup loosely packed chopped fresh dill
• 1/4 cup minced fresh chives

Instructions:

1. Transfer serving dishes to freezer to chill.
2. In large stainless steel, glass or ceramic bowl, add salmon, lemon juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until salmon is opaque-pink throughout and springy to the touch.
3. Drain and discard lemon juice from salmon. Return salmon to bowl and add cucumber, onion, dill and chives.  Season with additional salt and toss gently to combine. Divide among chilled bowl and serve immediately.

Serves 8

Some ideas:

• I think a little avocado would go great in both of these!! 
• You can put the ceviche on a big bowl and people can spoon a bit into a cracker or hearty (small) piece of bread.
• Great for picnics! Bring in a small cooler and enjoy with a side green salad, perhaps some tortilla chips, and of course... some chilled white vino!! Ahhhh.... summer... :)
  

¡Buen Provecho!