Ceviche

Name: Ceviche
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb incredibly fresh, high-quality white fish (like halibut, mahi-mahi, or sea bass), diced into 1/2-inch cubes; 1 cup freshly squeezed lime juice (about 6-8 limes); 1/2 medium red onion, very thinly sliced; 2 Roma tomatoes, seeded and finely diced; 1-2 jalapeños or serranos, finely minced; 1/2 cup fresh cilantro, chopped

Fresh raw fish cured in fresh citrus juices, spiced with chili peppers.

30 minutes

Serves 3

Appetizer/Lunch

Contains common allergens

Fish Seafood

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Instructions

6 steps

1
Prep the Fish: Place the diced fish in a glass or ceramic bowl. Do not use a metal bowl, as it can react with the acid.

2
Cure the Fish: Pour the fresh lime juice over the fish, ensuring the pieces are completely submerged. Add the thinly sliced red onion.
3
Marinate: Cover the bowl with plastic wrap and refrigerate. Let it cure for 15-30 minutes. The fish is "cooked" when the flesh turns opaque and firm. Do not over-marinate, or it will become tough.
4
Drain (Optional): Once the fish is opaque, you can drain about half of the excess lime juice if you prefer a less acidic ceviche, or leave it for "leche de tigre" (tiger's milk).
5
Mix Vegetables: Gently fold in the diced tomatoes, minced jalapeños, and chopped cilantro. Season with salt to taste.
6
Serve: Serve immediately chilled. Serve with crispy tostadas, tortilla chips, or saltine crackers, and garnish with slices of fresh avocado.

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