California Ceviche

What could be better than a fresh dish that is colorful, flavorful and doesn’t require anything more than slicing and dicing? Needless to say, ceviche is our summer go-to food. Served in small cups on a pretty platter it’s a party food. Scooped into decorative bowls it’s the centerpiece of a dinner party.

California Ceviche
Makes 4 as a main course

8 oz white fish, such as snapper or halibut, cut into 1 inch pieces
8 oz small shrimp, peeled and deveined
Juice of 1 lime
Juice of 1 lemon
1 bunch green onions, thinly sliced on the diagonal
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 garlic clove
2 Tbsp extra-virgin olive oil
1 avocado, diced
Kosher salt
Freshly ground pepper
Butter lettuce leaves (optional)

Put the fish and shrimp in a large bowl and add the lime and lemon juices. Let sit for 30 minutes or until the shrimp become opaque.

Stir in the green onions, parsley, cilantro, garlic and olive oil. Stir to mix well. Gently stir in the avocado and refrigerate for at least 30 minutes before serving. Taste and season with salt and pepper. Taste again and add more salt and pepper if needed.

Serve in small cups for hors d’oeuvres or spoon into butter lettuce leaves placed on a salad plate. Repeat to make 4 servings.