Ceviche!

I've been a bit surprised at how many people I've talked to don't know what ceviche is. I'll tell you what it is, awesome, that's what. So, ceviche actually refers to a method of "cooking" without heat (http://en.wikipedia.org/wiki/Ceviche). The acid in the lime juice actually cooks the fish/seafood, but since there's no heat, it tends to stay really tender. This is a great dish we make in the summer, but it's great anytime. I'll try to approximate amounts since I typically throw everything in a bowl until I think it looks good (again with my disclaimer about not sticking strictly to recipes). I looked at a bunch of recipes and then decide to take snippets from each and come up with something I like, as is my usual way. I had the opportunity to make this at my sister-in-law and brother-in-laws house in Anchorage with halibut he had actually caught, needless to say, it was awesome. So here we go:

1-1 1/2 lbs halibut (we ave used red snapper which works well, too, but white "meaty" fish seem to be the best, like the halibut, or mahi mahi, etc. You can also use shellfish, like shrimp or scallops)

1/2 bunch of cilantro, chopped

1 shallot, chopped (my wife does not like onions, although they are an option, but I can sneak a shallot in since it's mild)

1 red bell pepper, diced

1 seedless cucumber, or whatever cucumber you like

1-2 daikon radish(es), diced, by far one of the most important staples, in my opinion, it's mild but gives it a great crunch

1 ripe mango, skinned, pitted, diced

1/2 C lime juice

salt to taste

A lot of recipes call for jalepenos, which I would add, but momma says no. If you like a bit of heat, it blends really well.

So, basically, this is another one of those recipes that you can and should, be creative with (as most cooking tends to be). Whatever crunchy vegetables (ie. daikon radish, cucumbers, bell peppers, etc) you like can be added, but make sure they are crunchy, otherwise they will not hold up well. Simply, throw everything in a bowl, stir a bit, cover and store in the fridge for at least an hour. This will allow the fish to "cook" and all the flavors to meld. It should be eaten that day, but is still ok the next. It loses some of the crunch and brightness on the second day, though. The flavors are amazing, the fish/seafood is tender, and it's good for you. It's a very fresh and bright dish, as well as satisfying. Be creative, and DO NOT BE AFRAID OF THE FISH!

Buon Appetito!