Compliments of General Manager Josh Phillips
Ingredients
13 Limes (some juice saved for the pico de gallo)
2 Pounds of fresh fish either Mahi or Ono (preferably Ono)
2 Tomatoes
2 Cups shredded Cabbage
1/2 Red Onion
1/2 Yellow Onion
3 Serrano Chilies (1 for garnish)
1 small bunch of Cilantro
2 Avocados
4 TBSP olive oil
salt
pepper
Tortilla Chips
Method:
Juice all 13 Limes, preserve the juice in a container.
Chop Fish into small pieces until they are all roughly the same size
Put fish in a metal or glass bowl, cover completely with lime juice, saving about 1/3 cup for the pico de gallo. Wrap bowl in Saran Wrap and refrigerate for 3-4 hours,
Chop tomatoes, onions, and Serrano’s (saving 1 for garnish) as small as you can (especially the Serrano’s). Mince cilantro and put all the veggies into container, add remaining lime juice. Season with salt and pepper to taste (should be quite a bit as we’re going to drain the juice from the pico).
Chill in the refrigerator while the fish is finishing. When the fish is ready put into a mesh strainer and strain the fish from the lime juice, put fish into a bowl. Drain most of the juice from the pico de gallo reserving some and add to the bowl with the fish. Mix well and add the olive oil. Season to taste with salt and pepper Slice remaining Serrano and avocado into small slices. Put cabbage into bottom of serving bowl(s), top with the ceviche Juice and all.
Top the Ceviche with the sliced avocados and Serrano Chiles. Serve with Tortilla Chips.
