Ceviche is a seafood dish, that does not require to be heat treated –  the fish is “cooked” by the acid in the citrus juice required for the marinade.   Therefore,  with the heat wave hitting the east coast – ceviche is just what the doctor ordered.  *It is important to use either sashimi grade  fish or previously flash frozed fish in the preparation of ceviche;  the citrus juice in the marinade  denatures protein giving the fish the apparance of being cooked, however the acid does not kill the bacteria or parasitic worms- the flash freezing and cooking do.

This version of ceviche has an Asian spin to it, and all the flavors meld very well together.

Ingredients

• 6 oz Sashimi grade Tuna diced
• 6 oz Sashimi grade Salmon diced
• Avocado diced
• 4-5 large radishes grated
• 2 Cucumbers grated
• 1/2 red onion diced
• juice of 1 lime
• sesame seeds
• 2 teaspoons  soy sauce
• a drop of oil

Directions

1. Mix lime juice, soy sauce and oil together
2. Combine fish and vegetables,  pour over the marinade and mix
3. Sprinkle with sesame seeds
4. Enjoy