Ceviche for breakfast? Yes, it’s not just a good but a great idea.

There’s nothing like a rich source of raw protein first thing in the morning. You’ll also be getting in your Omega-3s and B12 vitamins before heading out for the day {most of us who live on a plant based diet need MORE B12}.

In coastal areas of Latin America, ceviche of all kinds {shrimp, tuna, sea bass, clam} is standard for a morning meal.

Most fish works for ceviche but the best kinds are the semi-firm white fleshed fishes. Today I’m giving you a recipe for Flounder Ceviche PLUS a recipe for the traditional Ecuadorian hot sauce, “aji”. Rarely does any Ecuadorian plate go without aji, whether ceviches, soup, rice, or breads.

So first, let’s start with the main event, the ceviche.

1. Start with about a half lb of fresh flounder and chop into small pieces.
 
2. Add to a bowl with 1/2 red onion and 1 jalapeno chile, diced.
 

3. Add 2 tbsp. extra virgin olive oil, and the juice of two limes and of one orange. Season lightly with sea salt and mix well.

4. Refrigerate for 30 minutes.

5. Fold in 1 plum tomato, chopped, 2 tbsp. cilantro, and 2 tbsp. chives.

6. Season again to taste with more jalapeno and salt. Divide the ceviche into glasses and serve immediately with aji.

Now onto the aji, which makes all the difference!

1. Combine the following ingredients in a bowl:

1/2 red Fresno chile, diced
1/2 plum tomato
1/4 onion, finely diced
2 scallions (white and green parts), chopped
2 tbsp. minced parsley
2 tbsp minced fresh cilantro
2 tbsp white vinegar
2 tbsp freshly squeezed lime juice
 
2. Remove half of the ingredients and set aside in a separate bowl.
 

3. Pulse the remaining half in a food processor {keep it chunky – this should not be a smooth sauce}.

4. Now mix all the vegetables back together.
 

5. Chill before using.

** Recipe from The Latin Road Home

In Ecuador, aji is as essential as shakers of salt and pepper here in the States. Like I mentioned above, it’s a good idea to add aji to any meal from soups to sandwiches. And I must say, aji is especially good with fried eggs and potatoes!

Ok, before another precious moment of summer goes by, get out there and start enjoying the freshness of the season!