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I love Mexican food. Eating it, and preparing it. I took a two-week culinary trip through Mexico Several years ago with other Chefs through the Culinary Instute of America.

I learned a lot that trip, but I really kicked up my skills when the first yacht that I worked on spent the summer docked in a small Mexican village called Barra De Navidad.

Of course when the guest flew in to meet the boat, they wanted an authentic experience. So that meant that I had to bring my A game.

I served this a bunch as appetizers for our guests. Such a light and refreshing thing to eat on a hot day. Simply serve with crackers or tortilla chips and you are good to go. Fresh fish is paramount here…

Buen Provecho!

Ceviche

1 firm white fish fillet, diced
4 limes
1 jalepeno, diced
1/2 onion, diced
2 plum tomotatoes, diced
1/2 cucumber, peeled, seeded, and diced
1/2 bunch cilantro, chopped
salt

Squeeze the limes over the fish in a bowl. Mix and marinate in the fridge for 30 minutes. Take fish out and drain over the kitchen sink. Place in a bowl with the remaining ingredients. Salt to taste.

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