Conrad’s Ceviche - Edible Santa Barbara and Wine Country

Ingredients

• 1 pound very fresh, local fish fillets (use a lean white fish)
• 1 cup lemon juice (fresh-squeezed)
• ½ cup yuzu juice
• ¼ cup grapefruit juice (fresh-squeezed)
• 1 medium onion (finely chopped)
• 2 large heirloom tomatoes (medium diced)
• 2 poblano peppers (charred, seeded and peeled, finely chopped)
• 4 padrón peppers (finely chopped)
• 1 cucumber (peeled and small diced)
• 1 bunch cilantro (chopped)
• Salt and pepper (to taste)