Surprise!

After much procrastinating, I have finally done it: Made a video!

Our YouTube Channel is YoungBrokeKosher, and features this first video. Enjoy it!

In the meantime, here is the recipe for Mediterranean Ceviche, which is featured the video:

Mediterranean Ceviche

2 lbs. firm fish, cubed (see Quick Tip)

1 cup lime juice

1/2 cup lemon juice

3/4 cup pineapple juice, divided use

2 tablespoons salt, divided use

1/2 red pepper, diced

1/2 yellow pepper, diced

1/2 orange pepper, diced

1/2 red onion, diced small

1/4 cup chopped fresh dill

1 tablespoon garlic powder

1/4 cup olive oil

Place cubed fish in a bowl. Pour lime juice, lemon juice and 1/2 cup pineapple juice over the fish with 1 tablespoon salt. Put in the refrigerator for 3-4 hours. The acid in the juice will “cook” the fish.

Drain the fish and add peppers, onion and dill. In a separate bowl, combine ¼ cup pineapple juice, garlic powder and 1 tablespoon salt. Whisk in olive oil to combine. Serve cold.

QUICK TIP 1: You can use any firm fish for this. Although some places use tilapia, I like a nicer fish for this. When I originally made this recipe, I used red snapper and halibut, and it had great flavor. I have also made ceviche using tuna, but feel free to experiment and find what you like.

QUICK TIP 2: If you’re not a huge fan of peppers, I’m sure that tomatoes would be wonderful in this recipe instead. Other common ingredients in ceviche include avocado and jalepenos.