Name: Ceviche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 500g (1 lb) fresh firm white fish (such as sea bass, halibut, or tilapia), cut into small cubes; Juice of 10 limes; 1 small red onion, finely sliced; 1-2 serrano chilies (or any hot pepper of choice), finely chopped; 1 cup chopped cilantro; Salt to taste; Optional additions: diced tomatoes, diced avocado, sliced cucumber, or cooked shrimp

AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, Seafood, Seafood & ShellfishDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

500g (1 lb) fresh firm white fish (such as sea bass, halibut, or tilapia), cut into small cubes

Juice of 10 limes

1 small red onion, finely sliced

1-2 serrano chilies (or any hot pepper of choice), finely chopped

1 cup chopped cilantro

Salt to taste

Optional additions: diced tomatoes, diced avocado, sliced cucumber, or cooked shrimp

Cure the Fish:

Place the fish cubes in a glass or ceramic bowl. Pour over the lime juice, ensuring the fish is completely submerged. The acidity of the lime will "cook" the fish.
Cover and refrigerate for about 15-30 minutes. The fish should become opaque and firm up.

Add Other Ingredients:

After the fish has marinated, drain off some of the lime juice. Add the red onion, chilies, cilantro, and any other optional ingredients. Season with salt to taste.

Mix and Marinate:

Gently mix the ingredients together. Let it sit in the fridge for another 10-15 minutes to allow the flavors to meld.

Serve:

Serve chilled, garnished with additional cilantro or slices of avocado if desired. Ceviche is often accompanied by sides such as popcorn, toasted corn kernels, or plantain chips.

Ingredients