lcp Ceviche - Recipe from a former winemaker Skip to content
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With Cinco De Mayo around the corner we want to share a favorite of ours - Ceviche. Walt, grew up in Southern California and is more than comfortable with many different versions of Mexican food. This one is easy to prepare and very healthy and is perfect for a hot summer night. 

6 oz fresh rockfish (or similar), cut into 1 inch chunks

½ cup minced red onion

3 fresno chiles (or similar) seeded and minced

½ cup packed fresh cilantro leaves

½ tbsp canola oil

8 limes, juiced

Salt and pepper to taste 

Mix all ingredients in a glass bowl, being sure that the fish is completely covered in liquid.  Place in refrigerator and let blend for an hour or so, stirring occasionally. Season and serve chilled with tortilla chips.  Good appetizer for four people.

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