One of my favorite things to eat while traveling through the Yucatán was ceviche. A favorite in coastal regions of Latin America and the Caribbean, this mix of bright, citric flavors and cool, raw fish will make you feel like you’re just a short walk from the ocean.

Serves 4

Ingredients

  • ½ lb cleaned white shrimp
  • ½ lb snapper or grouper fillet
  • 3 each limes, juiced
  • ½ each orange, juiced
  • 1 each serrano pepper, sliced thin (optional)
  • 1 each fresh bay laurel leaf
  • ½ cup seeded and small diced cucumber
  • ¼ cup small diced red onion
  • ¼ cup seeded and small diced roma tomato
  • ¼ cup chopped cilantro
  • kosher Salt
  • ground Black pepper

Method

Chop shrimp and fish into ½” pieces. In large bowl, mix all ingredients together and refrigerate for 2 hours, stirring every 30 minutes to cover fish with juice.

Serve with your favorite hot sauce and tortilla chips. Think of the beach and open a cold beer, enjoy!

Recipe courtesy of Chef Clint Jolly