Sea Forager’s Surf Perch Ceviche

Ingredients

• 1 pound fresh, skinless surf perch cut into 1/2-inch dice

• 1 1/2 cups fresh lime juice

• 1 medium red onion, diced pretty small

• 1/3 cup chopped cilantro, plus a few leaves for garnish

• Salt

• 1 large or 2 small ripe avocados, peeled, pitted and diced

• Optional: diced tomatoes and/or chiles (stemmed, seeded & chopped)

• Tostadas or tortilla chips for serving

• Tapatio hot sauce and beer

Directions

1. After cleaning, skinning, and dicing your fish fillet, combine them with all the ingredients in a bowl so that the fish is covered by the juice. Cover and refrigerate for about 4 hours, until the fish has become opaque.

2. Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!