White Fish Ceviche

Ceviche is an incredible dish with a high level of acidity. When making white fish ceviche you want to use a fish that is "meaty" and without a very intense flavor. Some of my preferred choices are sole or sea bass. Make this very light, very easy recipe when you crave simple and fresh on a busy weekday.

Ingredients:

1/2 pound Lemon Sole, cut into 1 inch pieces
2 tablespoons of cilantro, chopped
4 large Strawberries, cubed small
1/4 of a medium Green pepper, cubed small
1/2 of a Jalapeño, cubed small
1/4 cup of lime juice
1 teaspoon of olive oil
Salt and pepper

Preparation:

1. Place all the ingredients into a medium bowl, season with salt and pepper to taste and place in the refrigerator covered with Saran Wrap for about 20 minutes. I recommend serving with plantain chips or by itself.

Be advised: Cerviche uses uncooked fish. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.