We make our own ceviche using enough lemon- or lime juice to cover the fish, plus spices, hot sauce, and a few bits of onion and mixed bell peppers. We also make the slaw ahead of time and let it soak in a vinegar sauce...
Ceviche:
1/2 - 1 lb fish of choice (red drum, tilapia, and halibut work well)
Louisiana hot sauce (or other favorite sauce of choice)
1/2 white or sweet onion, diced finely
4 - 8 mini bell peppers (yellow, red, and orange)
pinch of thyme
salt & pepper to taste
Vinegar Slaw:
1 bag cabbage slaw
2 T olive oil
1 T red wine vinegar
1 T apple cider vinegar
1-2 limes, squeezed (lemons are also OK)
2 T agave nectar or honey
1/8 - 1/4 c almond slivers
1/8 - 1/4 c raisins
...and a pinch each of:
coriander
cardamom
paprika
cayenne
thyme
black pepper
sea salt
*We recommend use of organic ingredients where possible.
Mix slaw and ceviche ingredients together in separate containers. Let both the ceviche and slaw sit in the refrigerator for at least 8 hours; the longer they sit, the more the vinegar digests the flesh of the fish and cabbage...and the better they get! Feel free to top red leaf-, romaine lettuce, or mixed baby greens with ample servings of both ceviche and slaw. Buen provecho!
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