"Ceviche" with a fresh Hawaiian Taste

One universal truth about coastal towns throughout Mexico is their love for ceviche. Nothing offers a more vivid reflection of sea side restaurants as their artisan ceviches. Typically, ceviche is made with fish, limes, onion, cilantro and hot peppers.
Today, I am presenting to you ceviche with a fresh new taste. Many of the ingredients are the same. However for your consideration, I have added or substituted others. This recipe gives an added dimension, freshness and flavor. Try it. I am confident you'll love it.

Start with firm red tomatoes. Here I am using Roma, however, any variety will do just fine.

One medium size white onion, fresh limes

Zanahorias en escabeche, marinated carrots: they can be found in you local Mexican market.

Five or six ripened plums. Since they are sweet and sour, they add an exotic dimension to the dish.

My preference for ceviche are surface fish; barracuda, yellow tail, bonito or dorado, (mahi-mahi) .
Chop about a pound of your choice of fish filets into half inch pieces. Cut limes into halves, 
squeeze the fresh juice into the bowl until the fish is completely covered with the juice. 
Cover and store in refrigerator for a minimum of four hrs., but no more than six.

With your fish chilling, now is the time to chop your marinated carrots and onion into
quarter inch squares.

Instead of cilantro, I use roasted seasoned seaweed  for an excellent smoky flavor.

Then,add three tbsp. of virgin olive oil, a quarter tsp. of lemon pepper, one tsp. of Hawaiian
seasoning mix, quarter tsp. of sea salt and a quarter tsp. of black pepper. Mix all of the 
ingredients and seasonings together.

After 4 to 6 hrs. in the refrigerator, use a cheese cloth to strain the lime juice out of the fish. 
Mix seasoningsand all ingredients. Your ceviche is ready to serve.

The traditional way of serving ceviche is on a tostada...

...or if you prefer in a bed of lettuce.

In the traditional Mexican style, raw jalapeños or serrano chiles  are added
  to the ceviche. I prefer a spicy salsa, either green or red, so that each person can add the
desired amount into their serving.

In my home, my family and friends enjoy the summer because it allows us plenty of time to go fishing. Always hoping to land one of those big surface fish for grilling and for ceviche...