re: Ceviche

Florida Corvina Ceviche and Atlantic Oysters with Watermelon Mignonette

Marinade fish in lemon and lime juices. Using a small skillet, cook fish until just done. Strain and chill. Set aside. In a medium-size bowl, combine onion, bell peppers, tomatoes, jalapenos, cilantro and olive oil. Season with paprika, salt, pepper and tabasco. In another bowl, combine ingredients for watermelon mignonette.

1 lb Corvina or other white seabass, small dice
6 lemons, juiced
3 limes, juiced

1/2 red onion, diced
1 red bell pepper, diced
3 Roma tomatoes, diced
3 jalapeno peppers, seeded, diced
1/2 cilantro, chopped
1/2 cup, extra virgin olive oil
1t paprika
Salt and pepper, to taste
Tabasco, to taste

Watermelon Mignonette:
1 shallot, finely diced
1/2 cup watermelon, seeded, finely diced
1t raspberry vinaigrette
Cracked black pepper to taste
Cilantro to taste
Shiso to taste

****Top fresh shucked oysters with watermelon mignonette. Place ceviche and onion-bell pepper mixture onto platter with tortilla chips and the oysters.