Best Ceviche Recipe!
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal. Watch the video.
Ingredients
- ½a red onion, thinly sliced, with the grain
- 1 teaspoonkosher salt, start with 1, add more to taste
- ¼ teaspoonblack pepper
- ¾ cupfresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
- 1garlic cloves very finely minced (use a garlic press)
- 1fresh serrano or jalapeño chili pepper seeded and very finely chopped. start conservatively, more to taste
- 1 poundfresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes
- ¼ cupfresh cilantro, chopped
- 1 cupgrape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
- 1 cupdiced cucumber
- 1 tablespoonolive oil (optional)
- optional: 1 semi-firm avocado, diced, or make the avocado sauce
- ⅝ cupavocado
- ⅓ cupcilantro
- ⅝ cupwater- plus more as needed
- 1 tablespoonolive oil
- ½ teaspoonkosher salt
- 1 teaspooncoriander
- 2 tablespoonslime juice
- 1garlic clove
- cracked pepper to taste
Directions
- 1
Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.
- 2
Add the fish, garlic and fresh chilies, and gently mix.
- 3
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
- 4
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
- 5
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.