Cayman Ceviche

Cayman Ceviche

From the kitchen of Tracy Davis

1 pound skinless fresh fish fillets (drum, redfish, snapper, wahoo, seatrout, flounder are all good)
Vinegar to coat lightly (I use half white vinegar and half rice wine vinegar)
1/2 cup fresh squeezed lime juice
1 yellow bell pepper, stemmed, seeded, and chopped
1 serrano chili (small), stemmed, seeded, and minced.
1/2 teaspoon kosher salt (to taste) and black pepper to taste
1/4 cup purple onions (to taste)
2 tablespoons minced fresh cilantro leaves
1 cup diced strawberries


Check fillets for any small bones and dice into 3/4-inch squares, set aside.

In a medium bowl, coat fish chunks with vinegar and let sit for 8-10 minutes, then drain vinegar. Add lime juice, bell pepper, serrano, salt and pepper and stir gently to mix.

Cover with plastic wrap and refrigerate at least 6 hours.

Stir occasionally (very gently) during marinating time.
Place mixture in a fine-mesh strainer to drain, leaving it a little wet, and return to bowl.

Gently stir in purple onions, cilantro and strawberries.

Season with salt and pepper to taste before serving.

Great on Ritz whole wheat crackers!

Yield: 8 servings