Southwestern Ceviche created by: Almond Board of California

servings 10
ingredients 1/2 lb. firm white fish, such as red snapper
1/2 tsp. grated lime peel
1/4 cup lime juice
2 Tbs. diced green chiles
2 tsp. olive oil
1/4 tsp. minced garlic
1/4 tsp. ground cumin
1/4 tsp. salt
Hot pepper sauce, to taste
1 avocado, diced
1 medium tomato, seeded and diced
1/4 cup blanched slivered almonds, toasted
2 Tbs. thinly sliced green onions
2 Tbs. chopped cilantro
1 red cabbage cup
2 heads Belgian endive, leaves separated
preparation Cut fish into 1/2-inch chunks. Stir together lime peel, lime juice, diced green chiles, olive oil, garlic, cumin, salt and hot pepper sauce. Stir in fish chunks; cover and marinate, refrigerated, 6 hours or overnight. Stir in avocado, tomatoes, almonds, green onions and cilantro. Spoon ceviche into red cabbage cup. Arrange Belgian endive leaves around cabbage to serve.