When you think of Cinco de Mayo, you think of Margaritas, Cerveza, tacos and enchiladas. But Ceviche is latin too. And it is oh so tasty. So just in time for Cinco de Mayo, we’re sharing this recipe for Ceviche with you. It comes to us from Chef Maria Germania Diaz from Puerto Rico’s Condado Plaza Hilton. Inspired by the homegrown elements of the resort’s on-site herb garden, the ceviche embodies the essence of summer with ultra-fresh fish, watermelon, cilantro, oregano and a kick of jalapeño peppers!
· 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into ½ inch pieces, completely deboned
· ½ cup of fresh squeezed lime
· ½ cup of red onion, finely diced
· 1 cup of chopped fresh seeded watermelon
· 1 Serrano chili, seeded and finely diced
· 2 teaspoons of salt
· Home grown oregano
· Jalapeño peppers
· Home grown cilantro
Directions: In a non-reactive casserole dish, place the fish, onion, watermelon, chili, salt, and oregano. Cover with lime juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime. Return the dish to the refrigerator and let sit for a few more hours, allowing time for the flavors to blend. As the fish absorbs the flavor, its color will change from a pinkish gray and translucent to a whiter color. Remove and top with jalapeno peppers and chopped cilantro. Serve on appetizer spoons.