Spicy Ceviche

1/4 c fresh squeezed lime juice

2 TBSP TTOV's Honey-Serrano Vinegar or Jalapeno White Balsamic Vinegar

1/3 c TTOV's Baklouti Green Chili, Chipotle, or Cayenne EVOO

1/2 c finely diced red onion

1/3 c chopped cilantro

1 jalapeno, finely diced, seeded (optional)

2 medium firm ripe tomatoes, seeded & finely diced

1 large avocado, finely diced (optional)

1 pound raw, fresh Cod, Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, Snapper, etc. cut into 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. 

Serve. 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.

Appetizers  > Spicy Ceviche

Contact Information

Taste the Olive and Vine- Wilmington

25 N 3rd St

Wilmington, NC 28401

Phone: 910-399-1779

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