Rock Cod Ceviche with UP Hojiblanca

Ceviche is a cold cooking method for seafood, in which the seafood is ‘cooked’ in an acidic food such as a vinegar or lime juice.  The success of this ceviche depends on the quality and freshness of the fish, as well as the specific olive oil you use.  Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.  Recipe courtesy of Chef Rachel

Ingredients
¼ cup freshly squeezed lime juice
2 tablespoons Sunshine Coast Olive Oil Co.  Serrano Honey Vinegar or Jalapeno White Balsamic
1/3 cup Sunshine Coast Olive Oil Co. Hojiblanca Extra Virgin Olive Oil (you could also substitute Baklouti, Chipotle, or Cayenne Olive Oil for added spice)
1/2 cup finely diced red onion
1/3 cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, Snapper, etc. cut in to small uniform pieces
Sea salt to taste

Directions 
Combine the olive oil, vinegar, lime juice and sea salt.  Whisk to combine.  Add in the other ingredients including the fish and stir to combine well.  Marinate covered in the refrigerator for 15 minutes.  Serve.  The longer you allow this to sit, the more the fish will begin to “cook” in the acid of the lime juice and fall apart.  Ideally, you want to mix this and serve it straight away.  However, if you do let it sit, it will still be edible but the fish will break up.

Serves 6 as an appetizer