This traditional ceviche recipe is a refreshing, citrusy delight that brings the authentic flavors of coastal cooking right to your kitchen. With just a handful of fresh ingredients, it’s an easy yet impressive dish perfect for warm weather entertaining or a light, satisfying meal.
Fresh white fish like sea bass or tilapia is the star of this dish, providing a tender, mild base that soaks up all the citrusy flavors. The lime and lemon juice are essential, not only for flavor but because their acidity "cooks" the fish, giving it a firm, opaque appearance. Red onion adds a crisp, sharp contrast which balances nicely with the sweetness of the fish. Jalapeño peppers bring a welcome heat that can be adjusted to your liking, and diced tomatoes offer a juicy, refreshing bite. Finally, fresh cilantro adds a burst of aromatic freshness, while salt and black pepper round out the flavors perfectly.
Ceviche is wonderfully versatile and can be served as an appetizer or main dish. For a complete meal, pair it with a simple avocado salad or a side of quinoa for added texture and nutrition. If you're hosting, ceviche makes a great centerpiece for a seafood-themed spread, accompanied by shrimp cocktail and a platter of grilled vegetables.
First, get your workspace ready by cutting the fish into 1/2-inch cubes. Place these pieces into a large glass or ceramic bowl. It's important that the bowl is non-reactive to avoid any metallic taste. Pour in the lime and lemon juice, ensuring that all the fish cubes are submerged. This is where the magic happens, as the acidity in the juice will "cook" the fish. Cover the bowl with plastic wrap and pop it into the fridge for at least 30 minutes to an hour. You'll know it's ready when the fish turns opaque.
Once the fish is "cooked," take the bowl out of the fridge. Give it a gentle stir to mix everything up a bit. Now it's time to add the sliced red onion, chopped jalapeños, diced tomatoes, and fresh cilantro. Stir these in gently to avoid breaking up the fish pieces. At this point, season with salt and freshly ground black pepper to taste. Remember, a little goes a long way, so start with a pinch and adjust as needed.
For serving, ladle the ceviche into chilled bowls. This helps keep everything fresh and vibrant. If you're feeling a bit indulgent, pair it with some crunchy tortilla chips for scooping.
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