Summer is coming to an end, but extend the summer fun with this great recipe for ceviche. This is best made with a firm, white meat fish. I use fresh, river caught Australian Barramundi, a type of Sea Bass. This is great for a light, healthy meal or an appetizer for your end-of-season barbecue.
1/2 pound fresh fish, diced (works best with white fish, the firmer the fish, the better the results)
1 TBSP lime juice
2 TBSP white vinegar
Mix all ingredients, cover and let set for 1-2 hours or overnight.
1 ear sweet corn (cooked)
1 small red onion
1 small green bell pepper
2 TBSP cilantro
1 TBSP Worcestershire sauce
1 tsp green Tabasco
2 hot chili peppers
Cut corn off cob, dice onion, bell pepper, tomatoes, jalapeno and hot chili peppers.
Mix all ingredients with cilantro, worcestershire sauce and tabasco.
Let sit overnight.
Mix together ceviche and corn salsa, and serve with corn chips! Enjoy!