Chapin Ceviche

This isn’t your everyday lime-and-onion ceviche you’ve seen a hundred times. Nah… this one has swagger. Born in the vibrant food culture of Guatemala, Chapin ceviche stacks up layers of tender fish, plump shellfish, and a garden’s worth of herbs — including one unexpected guest star: mint. Yeah, you heard that right. Mint. It’s the flavor twist you didn’t know you needed but will never forget once you’ve tried it.

Ingredients

• 1 Pound raw shrimp
• 1 pound of white fish (Branzino, Corvina, Sea Bass, Halibut or Snapper)
• 7 Limes juiced
• 2 Roma Tomatoes 255g/9oz (seaded & diced) 
• 1 medium Red Onion - 168g/6oz (diced)
• 1 Jalapeno 44g/1.6oz (diced)
• Cilantro 38g/1.3oz (minced)
• Mint 12g/.4oz (minced)
• Lime Juice (juice of 7 limes)
• All Season Banger 20g/1 Tbsp
• Salt 1 tsp

Directions 

1. Cut fish and shrimp into bite size pieces and put in bowl. Pour lime juice into bowl and mix well. Store in frig for 35 minutes to allow the acid from the lime juice to "cook/cure" the seafood.
2. While seafood is curing deseed tomatoes and jalapenos, cut them into a small dice. Should be in smaller pieces than the seafood. Put both in a bowl or on a tray. 
3. Dice Red Onion the same size as tomatoes and add to bowl.
4. Mince (cut very finely) cilantro and Mint. Add to bowl with tomatoes, jalapenos and red onion
5. Once seafood is cooked add the chopped ingredients into bowl of seafood. Mix well
6. Add All Season Banger and Salt to bowl. Mix well
7. Crab a bag of your favoite tortilla chips and get to snackin. This recipe yields 2 quarts
8. Drop acomment and let us know what you think.