RECIPE: Jordan's Quick Ceviche

JORDAN'S QUICK CEVICHE

Serves 4

Prep time: 20 minutes plus marinating time

INGREDIENTS

• 1 lb Gulf shrimp (peeled, deveined, and chopped) OR 1 lb firm Gulf fish (snapper, grouper, or tilefish diced into cubes)

• 8 oz pico de gallo (recipe below)

• 3 oz fresh lime juice, about 3-4 limes

• 3/4 tsp of kosher salt or 1/2 tsp fine sea salt

OPTIONAL ADD-ONS

• 1 tbsp cilantro, chopped

• 1 small avocado, diced

• Hot sauce or minced jalepeño, to taste

GARNISH

• 4 cucumber slices

• 4-6 slivers of red onion, julienned

• fresh cilantro leaves

INSTRUCTIONS

1. In a mixing bowl, combine the shrimp or fish, pico de gallo, lime juice, and salt.

2. Add any optional ingredients (cilantro, avocado, hot sauce, jalepeño).

3. Mix well and marinate in the refrigerator for 5 minutes.

4. Divide into 4 shallow bowls. 

5. Garnish each bowl with 4 cucumber slices, 4-6 red onion slivers, and a few cilantro leaves.

PICO DE GALLO RECIPE

Yields about 1 cup (8oz)

• 2 medium heirloom tomatoes, diced (about 1 cup)

• 1/4 c. white onion, finely diced

• 1 tbsp fresh cilantro, finely chopped

• 1/2 small jalepeño, seeded and minced (or more to taste)

• 1 tbsp fresh lime juice (about 1/2 lime)

• 1/4 tsp kosher salt or 1/8 tsp fine sea salt

• OPTIONAL - 1 small garlic clove, finely minced

Combine all ingredients in a bowl. Stir well and let sit for 10-15 minutes for flavors to meld. Adjust salt, lime, or spice to taste.

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