While many are on the downward slope after the peak of summer, here in Texas it will be hotter than Hades until after Thanksgiving. It’s just the way it works folks. Fall comes after Thanksgiving… I’ve been here 13yrs and the weather has kept consistent in regards to there being zero breaks in heat for like 8 months. But that’s totally okay with me. I’ll keep my summer ceviche intake strong well over half the year- Yeah!
I came up with this recipe on a whim when I had almost zero groceries and invited some friends over for Cinco de Mayo (I know it’s been a long time coming). And it turned out to be one of the best ceviches I’ve ever had, literally. I mean, it just like made itself. Besides cutting up a few things, you just stick it in the fridge and voila! You cannot beat this refreshing combo that’s a tasty, light meal or even appetizer. I’ve eaten it as a meal with plantain chips, served it as an appetizer with homemade tostones and tortillas. You could make it super simple and pickup some Siete tortillas or tortilla chips at the store to compliment this ceviche as well.
I hope you all are having a great summer, making awesome memories regardless what is going on in your life. Just remember, at the end of life, all we’re left with are the memories and the loved ones that are left. Nothing material will go on with us. Stress less and focus on how you can make yourself smile more today.
- 2 Wild-Caught Cod filets, diced
- 1 Red Bell Pepper, diced
- 1 Jalapeño, minced (remove seeds and rib for less heat)
- 1/2 White Onion, minced
- 1 Mango, diced
- 1 Avocado, diced
- 2 Garlic Cloves, minced
- 3-4 Limes, juiced (enough to cover all ingredients completely)
- 1 Lemon, juiced
- 4 Tbsp Cilantro, minced
- 1 Tbsp Avocado Oil
- Salt to taste
- Place all ingredients in a glass or ceramic bowl and combine.
- Cover and store in the refridgerator for at least 10 minutes (up to 3 hours). The longer it sits, the better it will taste!
- Serve in tortillas, with plantain chips, homemade tostones, tortilla chips or crackers.