DALLAS – Larry Richardson, the founder of Flying Fish, recently showcased the restaurant’s renowned ceviche on The Ten.
Ceviche Recipe for 4 Servings
Ingredients:
- 24 shrimp, boiled in Cajun-seasoned water and halved
- 14 oz tilapia, boiled in Cajun-seasoned water and cut into ¼” squares
- 6 oz freshly squeezed lime juice
- 1.5 cups fresh pico de gallo
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper (adjust to taste)
- 1 tbsp Frank’s Hot Wing Sauce
- 2 fresh, ripe avocados, diced
In a mixing bowl, gently combine all the ingredients to ensure they are thoroughly mixed. Transfer the ceviche to a serving dish and enjoy with chips on the side.
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