Remember I was telling you about the some of the incredible food that I had while I was in Mexico? Well this is an imitation of an incredible Red Snapper Mint Ceviche that we had one night. We went and ate dinner on a farm called El Tamarindo to the North of Cabo San Lucas, where they grew everything themselves and everything they served came from the farm- including the meat and dairy. It was truly special.

One of the appetizers was a trio of ceviche. They were all delicious, but this one was so unusual and really stood out to me. The mint was so unexpected and refreshing and I love how it took the edge off of the sour lime juice and the subtle bite of the garlic and chili.

I couldn’t stop thinking about it, so I made it pretty much s soon as I got home. Although full disclosure, I had to make it twice. The first batch was so watery until I figured out that when our waiter told me it had “green tomatoes” in it- he really meant tomatillos- not green tomatoes! I also used cod for mine, which is plentiful at my fish market right now. It was so fresh and surprisingly great in this recipe. I served this before dinner and it was perfect and light. I also like stuff like this for lunch or a few spoonfuls in the late afternoon with a couple chips or a warm corn tortilla. And the best part is? it takes about 10 minutes, max!!

To make this ceviche, this is what you do:

Cut the white fish into a small dice and add to a small bowl. Add the white onion and the lime juice and stir. Set aside.

While the fish is marinating, make the mint sauce. In the jar of a blender combine the tomatillo, mint, garlic and jalapeno.

Puree until smooth. Season with kosher salt.

Add the mint to the fish and lime and let the ceviche marinate.

Season again with kosher salt to taste and serve with tortilla chips.