Ceviche
Dig on in — this is the best ceviche recipe yet! It's an appetizer that's super fresh, tangy, and perfectly scoopable with tortilla chips. Watch the video below to see how I make it in my kitchen!
Ingredients
- 1 pound fresh firm white fish (like sea bass, snapper, or halibut - see tips above) (skinned, deboned and diced into small pieces)
- ½ cup fresh lime juice (from about 5 to 6 limes)
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 2 Roma tomatoes (diced)
- 1 cucumber (peeled and diced)
- 1 avocado (peeled, deseeded and diced)
- ½ small red onion (diced)
- 1 jalapeno pepper (seeded and finely diced)
- ½ bunch cilantro (chopped)
- 1 teaspoon kosher salt
Directions
- 1
In a glass (non-reactive) bowl, stir together the fish, lime juice, and lemon juice, Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You'll notice the fish go opaque as the lime juice "cooks" the fish. The longer you marinate the fish, the more it will cook. See above in the blog post for more information.
- 2
Remove the fish from the fridge (no need to drain it) and add the tomatoes, cucumber, avocado, red onion, jalapeno pepper, cilantro, and salt. Gently stir to combine.
- 3
Serve it up in individual glasses, on a plate, or with tortilla chips.