Ceviche with Blood Orange Olive Oil


    Ingredients:

1

White onion, thinly sliced

1 lb

Skinless, boneless, fresh white fish

1 tsp

Kosher salt, plus extra to season

6

Limes juiced

2 tbsp

Jalapeno White Balsamic

½

Orange, juiced

2

Jalapeno, seeded and diced

½ bunch

Cilantro, cleaned, picked and chopped

2 tbsp.

Liquid Gold Blood Orange Olive Oil for drizzling

 

Tortilla chips for serving

    Directions:

  1. Put the chopped onion into ice water, soak for 5 minutes and drain well.
  2. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the seasoning and adjust if necessary. Toss gently with cilantro.
  3. Divide the fish and marinade between 4-6 plates. Top with diced avocado, and drizzle the olive oil around the plate. Serve immediately with chips on the side for scooping!                                                                       *Recipe by Chef Lisa Paul