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