Pickerel, small dice - 1/2 lb
Limes, juiced - 2
Lemons, juiced - 4
Jicama, small dice - 1/4 cup
Tomatoes, small dice - 2 tbsp.
Cucumber, small diced - 2 tbsp.
Red onion, small diced - 2 tbsp.
Jalapeno, seeded, small diced - 2 tbsp.
Cilantro, chopped - to taste
Avocado, ripe, small dice - 2 tbsp.
Salt & pepper- to taste
Place the chopped pickerel in a glass bowl and completely cover it with the lemon and lime juice. Cover and let stand for around 4 hours stirring periodically. The fish is cooking in the acid from the lemon juice. When the pickerel completely turns white, drain and add the rest of the ingredients. You are basically making a salsa. Add more seasoning if needed.
(In my early days as a cook I made guacamole. It tasted bland. I blamed the recipe and the old cook turned to me and just said, "Make it taste good." That is how I approach all recipes. Make it your own.)
Serve the ceviche with corn chips. If you leave it in the lemon too long the fish WILL turn to rubber.
