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Ceviche is fish that’s been marinated and ‘cooked’ by citrus juices. The taste is succulent, fresh, light for summer, and low calorie. This is one of our favorite dishes especially whenever I’m needing to shed a few pounds which means ceviche is on the menu quite often. It’s bold for kids, but I continue to introduce my own kid’s to it and by presenting it in the way that will suit their tastebuds and dining maturity.

Ceviche (recipe)
1 lb fish – chopped 1/2″ pieces (tilapia, halibut, scallops, shrimp – my favorites)
1/2 medium onion – chopped
10 cherry tomatoes – halved (1 lg tomato or 2 small – chopped)
4- 6 limes – juiced
1/2 c orange juice (use pre-made if you don’t have fresh)
1 jalapeno pepper – minced
1/2 bunch cilantro – chopped
s&p to taste (1/2 t salt, 1/4 t pepper to start)
Combine fish, onion, tomatoes, jalapeno pepper, cilantro. Pour lime juice and orange juice over. Add enough juice to completely cover fish.

Let the seafood ‘cook’ in the refrigerator for several hours. Taste it and adjust seasonings to your liking, then serve very cold. We use the martini glass for our teenager who eats less and doesn’t like tomatoes. The parents get the big bowl with chopped avocado and Griffin gets the sample with a quesadilla.


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