Spicy Ceviche

For the ceviche knife work: Small dice 2 Roma tomatoes, 1/2 a cucumber, 1/2 a red onion, 1 bell pepper, and one jalapeño. Transfer all diced vegetables to a mixing bowl. Cut 1/2 lb of rock shrimp into bite-sized cubes and add to the mixing bowl along with 1/2 lb of your chosen fish, cut into bite-sized cubes. Chill the fish and vegetable mixture until needed.

For the ceviche marinade: In a separate mixing bowl, add 1.5 cups tomato juice, 3 tablespoons chipotle adobo, the juice of one lemon and 3 limes, 1 tablespoon fish sauce, 3 tablespoons good acidic hot sauce, and a sprankle of salt. Mix well and check for seasoning.

For the ceviche method: Combine the marinade with the chilled fish and vegetable mixture. Allow to sit for 45 minutes for the fish to denature (cure). If using good quality fish, you can eat this right away; the longer it sits, the firmer and more "cooked" in texture it will become. It's also great the next day.