This week, Chef Jose Aguilar from Bodega Taco Bar in Darian and Fairfield shows Tina Redwine how to make a wonderful ceviche.

Summer Ceviche
½ Avocado
4oz White Fish
3 tbs Lime Juice
3 tbs Agua Chile
1 tbs olive Oil
3 slices Jalepeno
1 slice julienne tomato
1 slice julienne red onion
Agua Chile (Summer Ceviche Plato)
Sub-Recipe
4pcs Cucumbers large chopped
4oz Red Onion large chopped
3oz Serrano Chili large chopped
1 cup Lime juice
1 cup Ice

Peel the cucumber leaving strips of skin untouched.
Place all ingredients in a blender and blend them to a liquid consistency, strain thru a
fine colander and store.