Kona kampachi Ceviche
makes 2 cups
1 cup Kona kampachi, diced (about 6 ounces)
3/4 cup corn, cooked (fresh or good quality canned or frozen)
1/2 avocado, diced
1/4 cup red onion, diced
1/4 cup cilantro, roughly chopped (or more to taste)
2 Tablespoons lemon juice
2 Tablespoons olive oil (I used a blood orange olive oil for more flavor)
1/2 teaspoon red chile flakes, fresh chile, yuzu kosho or combination.
Gently combine all the ingredients and allow the fish to marinate for at least 10 minutes. Serve with plenty of tortilla chips.
Saturday, February 16, 2008
Kona kampachi Ceviche: Recipe
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