Name: Ceviche and Chips
Yield: 6 - 8 servings
Ingredients: ½ lb(s) (225 g) fresh halibut or cod, diced; ½ lb(s) (225 g) fresh prawns, peeled, deveined and diced; 1 ½ cups lime juice; 2 Serrano chili peppers, seeded and finely diced; 1 avocado, diced; 1 Roma tomato, seeded and diced; 1 green onion, thinly sliced; ¼ cup (50 mL) chopped fresh cilantro; 1 tsp (5 mL) salt; 1 Tbsp (15 mL) extra-virgin olive oil; Tortilla chips, for serving

Yields

6 - 8 servings

Fresh and flavourful, ceviche is a great no-cook dish – the citric acid in the lime juice “cooks” the seafood. It’s perfect for potlucks since you just set it out and enjoy. This recipe comes from a member of a women’s-only paddle-boarding group in B.C.

Courtesy of Sarah Stoski, Tofino, B.C.

ingredients

lb(s) (225 g) fresh halibut or cod, diced

lb(s) (225 g) fresh prawns, peeled, deveined and diced

1 ½

cups lime juice

Serrano chili peppers, seeded and finely diced

avocado, diced

Roma tomato, seeded and diced

green onion, thinly sliced

cup (50 mL) chopped fresh cilantro

tsp (5 mL) salt

Tbsp (15 mL) extra-virgin olive oil

Tortilla chips, for serving

Ingredient Substitution Guide

directions

Step 1

In medium bowl, combine fish and prawns. Pour lime juice over top and stir to coat evenly. Cover and refrigerate, marinating for 2 to 3 hours.

Step 2

Drain lime juice from fish mixture and discard. Carefully fold in chilli peppers, avocado, tomato, onion, cilantro and salt. Keep covered in the refrigerator until ready to serve.

Step 3

Drizzle olive oil over ceviche and serve with tortilla chips. Ceviche is best if consumed within 12 hours.

Step 4

Tip: For best results, use Key lime juice. About 40 of the small fruits should be enough.

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Ceviche and Chips

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