This week, Chef Jose Aguilar from Bodega Taco Bar in Darian and Fairfield shows Tina Redwine how to make a wonderful ceviche.
Summer Ceviche
½ Avocado
4oz White Fish
3 tbs Lime Juice
3 tbs Agua Chile
1 tbs olive Oil
3 slices Jalepeno
1 slice julienne tomato
1 slice julienne red onion
Agua Chile (Summer Ceviche Plato)
Sub-Recipe
4pcs Cucumbers large chopped
4oz Red Onion large chopped
3oz Serrano Chili large chopped
1 cup Lime juice
1 cup Ice
½ Avocado
4oz White Fish
3 tbs Lime Juice
3 tbs Agua Chile
1 tbs olive Oil
3 slices Jalepeno
1 slice julienne tomato
1 slice julienne red onion
Agua Chile (Summer Ceviche Plato)
Sub-Recipe
4pcs Cucumbers large chopped
4oz Red Onion large chopped
3oz Serrano Chili large chopped
1 cup Lime juice
1 cup Ice
Peel the cucumber leaving strips of skin untouched.
Place all ingredients in a blender and blend them to a liquid consistency, strain thru a
fine colander and store.
Place all ingredients in a blender and blend them to a liquid consistency, strain thru a
fine colander and store.
Fairfield, CT
1700 Post Rd
1700 Post Rd
Darien, CT
980 Post Rd
980 Post Rd
More from News 12
1:53
STORM WATCH: Late snow showers in Connecticut – here’s the latest on timing and impacts
0:22
Danbury man fatally struck by vehicle in Litchfield County
1:10
Respecting the sacrifice: Wilton Boy Scouts lay wreaths to honor veterans
0:31
Westport Police Chief Alfred Fiore remembered at funeral service
2:33
'Always the underdogs.' Bunnell HS Football one win away from first state championship since 2007
2:40
