Meet Gordon. He’s my cousin, is certified to fly drones, learned how to make superb ceviche by Googling a recipe, and good news for the single ladies… he is single, too. He lives in Charleston, WV and is here on vacation with us in Hilton Head.
This ceviche with a smooth sauvignon blanc like Stag’s Leap Wine Cellars Aveta is the best vacation happy hour I can imagine.
The quick version uses cooked shrimp. The longer version takes about 3 hours and uses raw fish – we choose whatever is local and fresh since we’re on the South Carolina coast!
Gordon’s Ceviche Recipe
Ingredients
- 2 limes
- 1 lemon
- ½ orange (dealer’s choice – not essential)
- jalepeno – the more the better, in my opinion!
- red onion – about 1/4 cup
- cooked shrimp (or a tough fish, like shark or red snapper, raw)
- tomato – about 1/2 cup
- cilantro – to taste
What to do
- Chop up the jalepegno, onion, tomato and fish, and cilantro – obviously, add lots of jalapeño if you love spicy ceviche!
- Juice the lemon and lime
- Marinate at least 3 hours if using raw fish, the citrus cooks the fish!
[…] Town in the evening and riding bikes to get ice cream. Plus, my cousin Gordon makes his incredible ceviche and we drink Sauvignon Blanc, which lands in my top ten of best happy hours of all […]