I love to eat outside and the weather here in Southern California is quite accommodating in that department. Summer is creeping in despite the early morning June gloom and by dinner time it’s perfect for relaxing in the backyard. Miranda attends her Irish dance class every Tuesday so there’s not much time to start making dinner by the time we get home. Today though I wanted to have it already prepared and ready to be served as soon as we arrived back home, ceviche was the answer. I started it in the marinade at lunchtime and 4 hours later it was calling out to be eaten.

Along with some guacamole and salsa it tasted tangy and wonderful. I thought I had made enough for leftovers but it was gone in a little over sixty seconds……




1 lb white fish, I even used shrimp so don’t be too fussy.
1 Cup fresh lime juice.
1/2 Cup fresh lemon juice.
1/2 Cup fresh orange juice.
1/2 Onion, sliced thinly.
Diced chili, how many depends on your heat tolerance.
1/4 tsp salt
Fresh cilantro.

Chop up the seafood into small pieces, the smaller they are the quicker you’ll be able to eat the ceviche.
Add the juices, onion, chili and salt and mix well with the seafood.
Cover and leave in the fridge for at least 3 hours.
Before serving drain the excess juice and sprinkle loads of finely chopped cilantro on top.

Scoop with some decent chips, I also like to have some mayonnaise mixed with hot sauce and paprika handy to top each scoop and don’t forget the ice cold beers!