Rock Cod Ceviche with UP Hojiblanca
The success of this dish depends on the freshness and quality of your seafood, and choosing the right olive oil.
1/4 cup fresh squeezed lime juice
2 tablespoons Serrano-Honey Vinegar or Jalapeno White Balsamic Vinegar
1/3 cup UP Hojiblanca or you could substitute Baklouti, Chipotle, or Cayenne Olive Oil
1/2 cup finely diced red onion
1/3 cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Bass, Grouper, Snapper, etc. cut in to small uniform pieces
Sea salt to taste
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes.
Note: The longer you allow this to sit, the more the fish will begin to “cook” in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.
Serves 6 as an appetizer