One of my favorite summer foods is a bowl of cold Ceviche along with good salty chips. As an appetizer or a meal it is great for when the temperature is hot outside. Served with cold drinks it is always a hit with our guests. My brother’s famous recipe is below and then the way I make mine for a little different version. Pick your choice or make both and see which becomes your favorite. Any way you make it I bet it becomes a favorite of your also. Mike brought us some fresh Lake Buchanan Striper and my wife and I ate way too much of this batch it was so good.
1 pound of fresh fish cut into small 1/4” cubes.
1 large onion cut into small ¼” cubes.
3 Serrano chilies (seeds removed) dice as small as possible.
1 teaspoon of Tabasco sauce or other hot sauce. (I personally use Marie Sharps Orange Habanero Sauce. Available at Tears of Joy.)
2 Tablespoons olive oil
1 pound of fresh fish cut into small 1/4” cubes. I also like to add small or chopped shrimp, crab meat or crawfish tails when I have it.
3 jalapeno chilies (seeds removed) diced as small as possible.
1 teaspoon of Louisiana Red hot sauce
1) Place the fish and onions in a glass or porcelain bowl. Pour the citrus juice over the fish making sure that the fish is covered with the juice. I like to marinate the fish and refrigerate overnight, but it can be ready in as little as 4 hours, largely depending on the size of the cubes of fish. Stir the fish occasionally during marinating.