Last month our very own Slow Food Urban San Diego Education co-chair, the talented Chef Jenn Felmley teamed up with everyone's favorite fishmonger Tommy Gnomes of Catalina Offshore for one of their famous cooking classes at Great News Cooking School in Pacific Beach. Tommy graciously donated his teaching fee to Slow Food Urban San Diego (thank you Tommy!!) and as if that was not enough wonderfulness Chef Jenn and Tommy graciously decided to share one of the favorite recipes of the class with all our readers here on the blog. Enjoy!!

Baja Style Ceviche

Serves 4 to 6

Ingredients

• 1 ½ lb          Firm fleshed white fish (rockfish, snapper, etc.), boneless and skinless
• ¾ cup           Fresh squeezed lime juice
• ½ cup           Fresh squeezed lemon juice
• 1/3 cup        Beer (preferably a Mexican beer like Corona, Tecate or Dos Equis)
•  1                  Jalapeno, seeded & diced
• 1 cup           Green onion, sliced into thin slices
• 1/4 cup        Cilantro leaves, chopped
• 1 tbsp           Extra virgin olive oil
• 1/4 cup        Tomato ketchup
• ¼ cup           Clamato or tomato juice
• ¼ cup           Lime juice
• Salt & fresh ground black pepper
• 1 1/3 cup     Cherry tomatoes (multi colored), halved or quartered
• 1/2 cup        English Cucumber, finely diced
•  Tortilla chips

Preparation

Cut the fish into ¼ inch dice and place into a shallow non-reactive dish.

Combine lemon juice, lime juice and beer; pour over fish (liquid should generously cover the fish or else you will need to stir the fish every 10 minutes).

Marinade the fish in the liquid, refrigerated, for about 30 minutes (or until the fish is no longer pink and raw looking when broken apart).

In a large bowl, stir together jalapenos, green onions, cilantro, olive oil, ketchup, Clamato juice and lime juice.

Drain fish from the marinade.

Gently fold tomatoes, cucumbers, and fish into jalapeno mixture. Season with salt and pepper.

Serve with saltine crackers, good quality corn tortilla chips or tostadas.