Caeser Ceviche

Ceviche is a great addition to a caeser salad. The tart spicy fish pairs perfectly with the rich garlicky dressing. This salad comes from my favorite restaurant Taqueria Nueve. I miss it dearly.

Mexican Caesar Dressing

1 small clove garlic, chopped
½ small shallot, chopped
2 egg yolks
¼ cup grated cotija
½ small bunch cilantro leaves
1 teaspoon dijon mustard
2 anchovies
salt and pepper
4 tablespoons red wine vinegar
juice of 2 limes
½ cup canola oil

Combine garlic, shallot, egg yolks, cotija, cilantro, mustard, anchovies, vinegar and salt and pepper to taste in a food processor. Process, adding oil in a thin stream until all of the oil is incorporated. Taste for correct seasoning. Toss dressing with two heads of chopped romaine letus.  Top with ceviche.
Ceviche

1 lb firm white fish (halibut, rockfish, tilapia, etc.)
1 bell pepper
1 habanero or large jalepeno
½ red onion
½ bunch cilanro, minced
3 roma tomatoes
¼ cup fresh lime juice
1 T olive oil
salt and pepper to taste

Cut fish into ¼ inch dice. Cut bell pepper, onion into medium dice. Cut off the stem end of each tomato and quarter lengthwise. Cut inside of each quarter out, removing the flesh and seeds, and cut into medium dice. Cut the chili into small dice. Combine all the ingredients in a bowl and season with salt and pepper. Cover and chill in the refrigerator for at least an hour.