Seasonal ceviche

The flavors of coastal California pop in this bright, refreshing appetizer. Personalize it to your taste by replacing the whitefish with fresh crabmeat or peeled and deveined shrimp (cooked or raw)

Ingredients

1 cup small-diced raw whitefish such as cod, halibut or bass, skin and bones removed
1/2 cup assorted citrus segments, juice reserved (see note)
1 jalapeño, seeds and core removed, minced
1 small red onion, small diced
2 tbsp. chopped fresh cilantro
Juice of 1 lime
1 tbsp. olive oil
Sea salt, to taste
1 ripe but firm avocado, diced
Sliced radishes
Fresh tortilla, plantain or taro chips

Instructions

Add fish, citrus segments, jalapeño, onion and cilantro in a bowl and lightly toss.

Season to your liking with reserved citrus juice, olive oil and salt. Gently mix in avocado.

Garnish with radish slices and serve in a bowl alongside chips. For best results, have citrus at room temperature.

Note: Choose your favorite citrus fruit, such as tangerines, cara cara oranges, pomelo, oro blanco grapefruit or navel oranges.

Serves 4

Photo: © 2022 Applemoon Photography