Hatch Mexican Ceviche

We are still in the middle of the inferno that we call summer, so what would be one of the perfect cool dish to relax with a tasty beverage? Ceviche!

Since I've never made this before, I did a lot of research and compared recipes to see how others made theirs and then combined different ideas to make my own version which serves 6.

Ingredients:
2 lbs salad shrimp
1/2 lb of Chilean Sea Bass or other white fish cut into 1/2 inch cubes
3 large limes
1 small lemon
1 diced fresh tomato (Use 2 if you want more red color)
1/2 white onion (finely chopped)
1/2 cup diced hot hatch peppers (3/4 to 1 cup if you want atomic)
1 cup fresh cilantro (large roughly torn leaves)
1 tsp Olive Oil
Dash of Sea Salt and fresh cracked pepper to taste

Preparation:
In a large bowl very gently mix the shrimp and fish with the lime and lemon juices and put it in the fridge for at least one hour or until the shrimp and fish are opaque. I hope you have a juicer or your hands will hurt like mine do... (The acid in the juices will actually cook the shrimp and fish).

In another medium bowl, mix the tomato, onion, hatch pepper, cilantro, olive oil, salt and pepper.

Take this mix and add it to the shrimp and fish mixture and gently mix again. (Do not drain the juice in the bowl, this will help preserve and maintain the flavor of the fish).

Serve in a martini glass with your choice of garnish (lettuce leaves, avocado slices, tortilla chips, etc). We just ate it right out of the bowl we mixed it in with some tortilla chips

Gotta love a dish that cooks itself!