I’ve been a devotee of this incredible ceviche for years! Thank you Andrew for relocating The Sandbar to the fabulous Pearl, where we can all enjoy it more often. With just a few ingredients, this ceviche is simple to make and so fresh! I like to enjoy it with a cold glass of Chablis.
Preparation
Slice onions paper thin and place in bowl. Add fresh cilantro leaves, lime juice and chile paste. Toss in fish and allow to sit for 1-2 minutes, until it becomes opaque. Serve immediately with croutons.
Ingredients
- 1 sliced onion
- Fresh cilantro
- Lime juice to taste
- 1 clove garlic, shaved
- 1 tsp Chile paste
- 3 oz. cubed Tuna
- 3 oz. cubed Wild salmon
- 3 oz. cubed Hamachi
- 3 oz. Gulf shrimp(cooked)
- Sea salt to taste
- Pepper