Recipe: Dill Pickle Ceviche

Yield: Serves about 4

Ceviche, a Latin American dish of chopped fish and seafood cured in citrus juices, is delicious with a splash of pickle brine, and is best made with the freshest fish; try diced firm whitefish, scallops and prawns.

Ingredients

• 1 lb fresh firm whitefish, prawns and/or scallops,  chopped into ½-inch pieces
• ¼ cup freshly squeezed lime juice
• ¼ cup good-quality dill pickle brine
• ½ red or yellow bell pepper, finely diced
• 1 avocado, pitted and finely chopped
• 1 to 2 dill pickles, finely chopped or coarsely grated
• ¼ cup chopped fresh dill (save some fronds for garnish)
• 2 tbsp finely shaved pickled purple onions
• 1 jalapeno or red bird’s-eye chili, seeded and finely diced
• Salt, to taste
• Corn tortillas or tostadas, for serving

Method

In a medium non-reactive bowl (such as glass), toss the seafood with the lime juice and pickle brine and let sit for 20 to 30 minutes, stirring once or twice, until the fish, scallops and prawns are firm and opaque. Add the bell pepper, avocado, pickles, dill, pickled onion and jalapeno; taste and season with salt if needed.

Serve with tortilla chips for scooping, or pile onto crunchy tostadas to serve.