cinco de mayo ceviche recipe

"This isn't your typical <a href=/articles/2017/03/takein-mexican>Mexican</a> ceviche," says chef Fabian Gallardo of the bright <a href=/articles/2017/01/colorful-fish>fish</a> appetizer served at <a href=http://www.esquinanyc.com/>La Esquina</a>. "Using sushi-grade hamachi gives it a delicate flavor," he says and it's rich in omega 3s as well as vitamins A and D. Here, a simple at-home version to try.Serves 2Ingredients: 3 ounces hamachi, diced ⅛ avocado, diced Salt 1 tablespoon salsa water (leftover water from jarred pico de gallo) 1 teaspoon jalapeño oil 2 tablespoons of pico de gallo 10 watermelon radishes, sliced 1 pinch of cilantro 2 scallions, thinly slicedDirections: Combine hamachi and avocado in a mixing bowl. Season with salt, salsa water, and jalapeño oil.To Serve: Place in a cold bowl and garnish with pico de gallo, radishes, cilantro, and scallions.<style>p.p1{margin:0;font:11px Helvetica}span.s1{font-kerning:none}</style>

La esquina ceviche

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