Take the skin off the fish fillet. Make sure all bones are removed too! Cut into small 1/4-inch cubes and add to bowl. Add the juice of lime and lemon. Mix everything well. Let sit for 30 minutes stirring

occasionally so all of the fish is well coated by the lime/lemon juice.

 

Mince 4 Tbsp. of red onions and set aside in bowl. (Make sure onions are really small!) Cut cucumber into ¼-inch cubes and add to bowl. Peel mango and cut into 1/4-inch cubes and add to bowl. Peel avocado and cut into 1/4-inch cubes. Add to bowl. Chop ½ cup of fresh Italian Parsley and add to bowl. Chop 2-3 Tbsp. mint. Add to bowl. Pro Tip: make sure the veggies are cut to the same size.

 

After 30 minutes of fish sitting in lime/lemon juice, check to see that the flesh of fish has turned opaque. Drain some of the lime/lemon juice out, leaving just about 3 Tbsp. remaining. Add olive oil. Mix well. Add red onion, cucumber, mango, avocado, parsley, mint. Mix the ingredients together and add salt to taste. Sprinkle La Beach Breakfast Topper on top. Mix gently. Ready to serve with a tortilla round or tortilla chips.     

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Notes: The smaller the cut of the fish, the faster it will be ready.

Do not let it go too long as the fish will become pickled and no longer be ceviche. When the fish changes color and becomes opaque, this is when the fish is ready. It is recommended to taste the fish when you think it is ready to be sure.