Marlin Ceviche
2 pounds Blue Marlin Fillet, diced small
2-3 limes, juiced
3 cups diced tomato
2 cups diced white onion
1 cup chopped cilantro
½ cup diced serrano pepper
1 cup chopped green olives
⅓ cup extra-virgin olive oil
1 teaspoon sugar
Salt to taste
Put diced fish in a shallow glass dish; cover with lime juice and marinate, refrigerated, 4 hours. Drain and discard the juice; transfer fish to a bowl.
To the bowl add tomato, onion, cilantro, serranos and green olives and toss gently. Drizzle on olive oil; add sugar and salt to taste. Mix until well combined. Serve immediately.
Serves 10.
Chef Raul Arreola, Fat Rosie’s Taco and Tequila Bar, St. Charles
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