The Perfect Summer Ceviche

Do you ever notice that once summer rolls around, you instinctively crave lighter, fresher foods? Enjoying leisurely dinners on the patio with friends, soaking up the rays with a glass of rosé—or just spending all day lounging on the beach—all sound like our typical summer sessions. This Salmon and Shrimp Ceviche recipe embodies everything we love about this season, utilizing fresh, local ingredients and a super-simple cooking method using zero heat; because let’s face it, who wants to bother with a hot stove in this heat. Now, where’s that rosé? —The Food Gays

Ingredients:

½ pound raw wild BC salmon, small chunks

¼ cup fresh cilantro, finely chopped

¼  pound raw shrimp or prawns, chopped

1 red bell pepper, diced

1-2 avocado, diced

¼ cup red onion, diced

½ cup cherry tomatoes, halved

2 radishes, sliced thin

1 jalapeno, sliced thin

1 teaspoon kosher salt

1 teaspoon black pepper

½ teaspoon chili flakes (optional)

2 lemons, juiced

Method:

Combine all ingredients in a bowl. Let marinate in lemon juice for at least 20-30 minutes, or longer if you prefer your fish more cooked. Serve with tortilla chips and enjoy!