Ceviche is a fresh and flavorful dish that brings a taste of the sea right to your table. With its vibrant citrus marinade and a medley of colorful ingredients, this recipe is perfect for warm weather or whenever you crave something light yet satisfying.
The star of the show is obviously the white fish fillets. Opt for something like sea bass or tilapia, which will soak up the citrus juices beautifully. The combination of lime juice and lemon juice not only "cooks" the fish but also infuses it with a zesty flavor. Red onion adds a nice sharpness, while the jalapeño gives it a subtle kick. Don't forget the cilantro; its fresh, herby taste ties everything together. Tomatoes add a bit of sweetness and texture, and avocado brings a creamy contrast. Finally, a sprinkle of salt and pepper rounds everything out.
Ceviche is delightful when served as a starter or a light meal. Pair it with a chilled glass of white wine or a refreshing margarita. For a fuller meal, consider serving it alongside a simple green salad or fresh corn on the cob.
Start by cutting your fish into half-inch cubes. You want them small enough to marinate quickly but big enough to hold their shape. Place the fish cubes in a medium glass bowl; a non-reactive bowl is key here to prevent any metallic taste. Pour in your lime and lemon juice, making sure the fish is completely submerged. This is essential for the "cooking" process.
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. You'll know it's ready when the fish turns opaque. While the fish marinates, chop your red onion, jalapeño, cilantro, tomatoes, and avocado. Once the fish is ready, drain off some of the excess marinade to avoid a soupy ceviche.
Add your chopped ingredients to the fish, and gently stir to combine. Season with salt and pepper to taste. Serve it right away with a side of crispy tortilla chips for scooping.
Share