Ceviche!

Mmmm....ceviche.  It goes perfectly on a hot summer day or evening with a cold Mexican beer or delicious lemonade.  It is fantastically versatile, as it can be served as an appetizer, snack, or entree all on it's own.

Ceviche is a chopped mix of onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives with a dash of olive oil.  (I am not a huge fan of radishes and olives so I serve them on the side.)  The seafood of choice for this delicacy is usually mackerel, pompano, or shrimp.  Feel free to use red snapper or any other white fish variation.

The interestingly unique part about making ceviche is the "cooking" process.  Chop the fish or shrimp into small pieces and marinate in a bowl with plenty of lime juice.  Fresh fish and lime juice are always your best choices.  Bottled juice will not give you the same authentic flavor.  The traditional recipe calls for a 30-minute marinade, but you can leave it longer to ensure the fish is thoroughly cooked in the citric acid.  The longer the fish is marinated, the softer the texture becomes.

When ready to serve, add diced avocados, salt, and oregano as desired. Serve chilled with tortilla chips or crackers, or on a tostada, and garnish with lime wedges.  I personally enjoy switching up how I serve it, and it usually depends on the occasion.  For large casual parties, I use a glass salad bowl to display the beautiful colors of the ceviche mix.  For formal parties, I serve the ceviche in a martini or dessert glass as shown.  Don't forget the lemonade (or limeade)!