Prep Time: 30 minutes
Cook Time: 60 minutes (minimum)
Total Time: 90 minutes

Mandrea Bike have both had the opportunity to backpack around Peru and both fell in love with ceviche. Ceviche uses a method of cooking the fish in which the fish is “cooked” through the citric acid of limes. After several rounds of experimenting with the recipe, a recipe that we’re proud of finally came to fruition. 

Ingredients:

• 1 lb rockfish, cut into small cubes (or any fresh fish of your choice)
• 5 tbsp finely chopped cilantro
• 5 tbsp finely chopped parsley
• 1½ tbsp finely chopped mint
• 1 tbsp  finely chopped garlic (or garlic pressed)
• 1 tsp ground cayenne pepper (or to taste)
• 1 thinly sliced red onion
• 1 diced jalapeno 
• 1 diced red chili 
• 1½ cups freshly squeezed lime juice
• 2 diced vine tomato (remove seeds)
• 1 diced large avocado
• 1 tbsp olive oil
• Salt to taste

Directions:

1. In a bowl, add the rockfish, cilantro, parsley, mint, garlic, cayenne pepper, red onion, jalapeno, red chili, and pour lime juice on top. The mixture should be completely covered by the lime juice.
2. Cover and refrigerate for a minimum of 60 minutes – the longer you marinate the fish, the more “cooked” the fish will become. Stir periodically to ensure even cook.
3. Once the fish is the desired state, drain the liquid and add tomatoes, avocado and salt to taste. Toss it with a splash of olive oil. 
4. Serve in a bowl with tortilla chips or lettuce cups. For additional flair, you can add an avocado sauce on the base of the ceviche.

Notes:

• Only use fresh fish, we source ours from Hooked which has a few locations across Toronto, which we order deboned.
• You can substitute for your favourite white fish. 
• If you prefer a sweeter fruitier flavour – add orange zest. Alternatively, you can also add fresh fruit such as diced mango or pineapple at the same time as the tomatoes and avocado.