Mojito Ceviche

• Seafood

  • 3/4 Fish and shell fish, Semi-Firm White

• Produce

  • 2 tbsp Chives
  • 1 large clove Garlic
  • 1 Lime, zest
  • 1 Lime
  • 1/2 cup Lime juice = 4 limes
  • 1/4 cup Mint
  • 1 Mint
  • 1/2 cup Red onion - small dice or julienne
  • 3/4 cup Roma or plum tomatoes

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Sea salt
  • 1 tsp Sugar

• Snacks

  • 1 Plantain chips or tortilla chips

• Drinks

  • 1 tbsp Club soda

• Beer, Wine & Liquor

  • 1 tbsp Rum, White

• Other

  • 1 Large jalapeno pepper – ribs and seeds removed partially or fully removed, minced*

Found on nospoonnecessary.com

Description

Directions

• Place fish in a non-reactive, medium sized mixing bowl. Add Lime juice, club soda, sugar, salt, pepper, and Rum. Toss to evenly coat. Cover with plastic wrap and place in the refrigerator for 30-40 minutes to allow fish to partially ‘cook’. Gently stir the ceviche every 10 minutes to allow for even ‘cooking’.
• Meanwhile prepare the rest of the ingredients for the ceviche and set aside.
• When fish is close to being ‘cooked through’ add the rest of the ceviche ingredients and gently toss to combine. Taste, adjust seasoning, recover the bowl and place back in the refrigerator for another 10 minutes to allow all the flavors to marry.
• Remove ceviche from the refrigerator. Taste and adjust for seasoning (salt, pepper, and lime juice) again if necessary.
• Scoop or ladle into individual serving bowls or a large platter. Garnish and serve immediately with Chips.