Shopping list-

• 1 lb of white fish
• 1 bundle of cilantro
• 1 white onion
• 1 red bell pepper
• 8-10 lemons
• 2 Avocado’s
• Bag of chips

Other items you’ll need

• Tabasco Sauce
• Salt (I prefer to use sea salt)
• Pepper

Ingredients-

• 1 lb of white fish (I love to use the frozen white ruffy from Trader Joes) cut into ¼ inch cubes
• ½ cup of finely minced cilantro
• ¾ cup of finely diced red bell pepper
• ¾ cup of finely diced white onion
• 10 splashes of Tabasco sauce
• 1 tsp of salt
• ½ tsp of pepper
• Juice from 8-10 lemons (or however many it takes to fully cover all of the ingredients)
• 2 avocado’s cut into ¼ inch cubes

Directions-

1)   Cut 1 lb of white fish into ¼ cubes and place in medium size bowl (partially frozen fish dices more easily/cleanly)

2)   Rinse bundle of cilantro and remove stems.  Finely mince ½ cup of cilantro and add to bowl

3)   Rinse and remove seeds from bell pepper.  Finely dice ¾ cup of red pepper and add to bowl

4)   Finely dice ¾ cup (usually ½ of an onion) of white onion and add to bowl

5)   Squeeze in juice from 8-10 lemons (or enough to cover all of the above ingredients)

6)   Add in 10 or so splashes of Tabasco

7)   Add in 1 tsp of Salt

8)   Add in ½ tsp of Pepper

9)   Mix all of the above ingredients together and let sit out of the refrigerator for an hour or so (if using frozen fish)

10) Allow mixture to cook/cure the fish for at least 2 hours in the refrigerator

11) Serve in martini glasses and add ¼ inch cubes of avocado to the top of the ceviche

12) Enjoy your ceviche with chips, saltines or endive wedges

*boosts your aerobic capacity and strength, making you a faster and stronger runner over time
*uses a wider variety of muscles and tendons in your lower body, increasing your tolerance for training and lessening your chance of injury
*burns more calories than running on the flat ground
*mentally prepares you for tough races

Check out the view from our 9 mile run up Newport Coast!