Ceviche can be made many different ways and is light and refreshing! Â I chose to use cod because we had caught it on our Alaskan adventure, but also chose to add shrimp as well. Â All the ingredients need to be diced into very small pieces so a sharp knife is key and knife skills. Â I added the Mango Aged White Balsamic Vinegar from Spicewood Food Company and can be ordered on-line at Spicewood. Â I highly recommend using it, because it really popped it with flavor. Â If you don’t have it, it will still taste good.
1 cod fillet or fish of your choice about 1/2 pound diced into small pieces
Shrimp pealed and deveined about 1/2 pound diced into small pieces
1 Ripe mango diced
1 Tomato diced
1/2 of a red pepper diced
1/2 of a small red onion diced
1 jalapeÃ±o seeded and diced
1/2 cup of cilantro minced
4 juicy limes
2 tablespoons of Mango Aged White Balsamic Vinegar
Kosher salt to taste
Dice fish and shrimp into very small pieces and add to a bowl. Â Squeeze the limes over the seafood, stir and set aside. Â The number of limes used depends on how juicy they are – should be about a quarter cup. Â This will essentially “cook” the seafood. Â Dice the remaining ingredients and add to a separate bowl. Â Stir in seafood and lime juice, vinegar and add kosher salt to taste. Â Serve with tortilla chips and enjoy!
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