Summer Ceviche Cups

Serves 2-3

 

For the Ceviche:

 

1/2 pound firm white fish (If you can find Basa, a freshwater white fish from Lake Superior, it is excellent, but any firm white fish like snapper or halibut will work) cut into small dice

1/4 cup fresh lime juice

1 tablespoon fresh lemon juice

1 tablespoon fresh pink grapefruit juice (optional)

2 tablespoons white onion, diced, rinsed with cold water in a strainer and drained thoroughly

2 tablespoons diced jicama

1/4 – 1/2 teaspoon salt

 

Mix the fish with the remaining ingredients in a glass bowl. Refrigerate and allow to marinate until the fish is completely opaque. (The acid in the citrus juices effectively “cooks” the fish.)

 

For the Salsa:

 

2 jalapeño peppers, stems removed (seeds and membranes removed also if you prefer a less spicy salsa)

1/2 cup fresh cilantro, washed and blotted dry

1 clove garlic, peeled

1/4 cup fresh lime juice

3/4 cup water

salt to taste (start with 1/4 teaspoon)

 

Coarsely chop the peppers and place them along with the remaining ingredients into a blender or food processor and process to desired consistency. (I like it with some texture remaining.) Refrigerate for at least 30 minutes.

 

 

To assemble:

 

1 ripe but very firm avocado, diced into 1” pieces

2-3 large butter lettuce leaves

1/4 cup toasted pumpkin seeds (optional)

 

Add diced avocado to finished ceviche and stir gently to combine. Use a slotted spoon to drain ceviche and spoon into the lettuce leaves. Drizzle each serving with a bit of the salsa. Top with toasted pumpkin seeds if desired. Serve immediately.


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