Get your Ceviche on... Cinco de Mayo is this Sunday...

Ceviche: a dish that divides the masses. Some adore it, while others simply do not like it. Personally, I fall into the former category and let me tell you, it's a breeze to whip up. If you're a fellow ceviche enthusiast, why not treat yourself to a batch this weekend? With Cinco de Mayo just around the corner, picture yourself sipping on mezcal margaritas, indulging in homemade guacamole, and savoring ceviche with warm, salty tortilla chips. And of course, what's a fiesta without the company of an Irishman? Cheers and Ole! , to a weekend filled with spicy flavors and fun!

The key to a killer ceviche? Freshness and quality fish, my friend. If you can't snag some fresh fish, no worries - cooked shrimp will do the trick. But trust me, halibut is where it's at for the ultimate ceviche experience. Get curious, chat up your fishmonger, and make that ceviche your own masterpiece. Like all my recipes, consider this a loose suggestion - tweak it to your heart's content. Oh, and don't forget to pair it with some crispy tortilla chips, a cold brewski, or a spicy margarita (or two). Cheers to your culinary adventures!

Ceviche

1 pound fresh halibut, skin off

Juice from three limes

Juice from one lemon

Juice from half an orange

1 medium red onion chopped

1 medium tomato chopped

3 serrano chilies chopped

1/3 cup chopped cilantro

1 avocado chopped

2 garlic cloves chopped if desired ( I do not add garlic, some do)

Kosher Salt

Place chopped fish, serrano chilies, onion, and citrus juices together in a bowl, mix well and chill for an hour. Remove bowl from the fridge and add remaining ingredients. Season with salt to taste. Serve with tortilla chips and hot sauce if so desired.

Bia maith leat.  Bon Appetit. Spis godt