Presented by Stephen Moreton, Private Small Group Caterer and In-House Cooking Class Instructor, and Sous Chef, MorMor Bistro & Bar, Poulsbo, WA

Ceviche is a dish that originated in South America and parts of Mexico. It is kind of like a fish salsa. The fish is cooked in citrus for up to 6 hours and added to an array of different flavors like peppers or tomatoes. This is a very straight forward recipe that is served in an Endive boat. The recipe can also be adapted with other seafood proteins like scallops, shrimp, salmon, and lobster.

Ingredients

• 1 lb fresh snapper filets (deboned and small diced)
• 1 avocado (small diced)
• 1 shallot (fine diced)
• 2 red chile peppers (fine diced)
• 1/2 c. cilantro (minced)
• 2 Tbsp. canola oil
• 1 tsp. cumin
• 1 lemon (juice only)
• 3 limes (juice only)
• 1 orange (juice only)

Directions

Start by adding the fish to the citrus. Let it cook for 6 hours. Drain the citrus from the fish and discard the juice. Add all the rest of the ingredients and season with salt and pepper. Add one Tbsp to an endive leaf and serve.