Barramundi Ceviche Shooters
By Executive Chef Douglass Sisk, The Sardine Factory, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 12

Ingredients: (use organic when possible)
1 lb. Barramundi Fillet*
1 Roma Tomato
1 Jalapeno Pepper
1 Yellow Pepper
1 tbls. Garlic (minced)
1 tbls. Shallot (minced)
1 cup Cilantro (minced)
10 Limes (squeezed)
2 Lemons (squeezed)
1 oz. Tequila
1/4 cup Olive Oil
TT Salt and White Pepper
1 pinch Sugar

Procedures:
1. SDice fish, tomato and peppers into small dice.

2. Mince shallot, garlic and cilantro.

3. Juice lemons and limes.

4. Mix all ingredients together in a bowl.

5. Refrigerate mixture for several hours or until fish is opaque; then mixture is ready to serve in a stylish shot or martini glass.

*Seafood Watch~ recommends U.S. farmed barramundi from the U.S