Ceviche
This ceviche is the bright, citrus-marinated seafood dish you crave when the weather warms up and you want something light but full of flavor. Fresh fish gets "cooked" in lime and orange juice, then tossed with tomato, onion, jalapeño, and cilantro for a dish that tastes like a beach vacation in a bowl. No stove, no oven, just a bowl, a knife, and a little patience while the citrus does its work.
Equipment
- Sharp chef's knife For dicing fish and vegetables cleanly
- Citrus juicer To get the most juice out of your limes and oranges
- Glass or non-reactive mixing bowl Metal bowls can react with the acidic marinade
- Cutting board
- Measuring cups and spoons
- Fine-mesh strainer (optional) For straining excess juice before serving
Ingredients
- 1 pound sushi-grade white fish 455g, such as mahi mahi, halibut, or sea bass, diced into small cubes
- 1 cup fresh lime juice 240ml, about 8 to 10 limes
- 1/2 cup fresh orange juice 120ml
- 1 cup Roma tomatoes 180g, seeded and diced
- 1/2 cup red onion 75g, finely diced
- 1 to 2 jalapeños seeded and minced
- 1/2 cup fresh cilantro 30g, chopped
- 1 ripe avocado diced
- 1 teaspoon salt or to taste
- tostadas or tortilla chips for serving
Instructions
- Rinse the sushi-grade white fish under cold water and pat it completely dry with paper towels. Trim away any skin, bones, or dark bloodline, then cut into small, even 1/4 to 1/2 inch cubes and place in a glass or non-reactive mixing bowl.
- Juice the limes and orange until you have 1 cup of fresh lime juice and 1/2 cup of fresh orange juice. Pour both juices over the diced fish, making sure every piece is fully submerged, then cover and refrigerate for 30 to 45 minutes, stirring gently once halfway through.
- After 30 minutes, cut a piece of fish in half to check for doneness. The fish is ready when it looks opaque and firm all the way through with no translucent or glassy center. If still raw, marinate another 10 to 15 minutes, but do not exceed about an hour.
- While the fish marinates, dice the Roma tomatoes and remove the seeds, finely dice the red onion, seed and mince the jalapeño, and chop the fresh cilantro. Set all the prepared vegetables aside.
- Once the fish has reached the desired firmness, drain off about half of the citrus liquid, leaving just enough to keep everything moist. Add the diced tomatoes, red onion, jalapeño, and cilantro to the bowl with the fish, sprinkle in the salt, and gently fold everything together. Taste and adjust the salt or add a bit more lime juice if desired.
- Just before serving, dice the ripe avocado and gently fold it into the ceviche. Spoon into a chilled serving bowl or a molcajete and serve immediately with tostadas or tortilla chips on the side for scooping.
Notes
- Always use previously frozen or sushi-grade fish, since the citrus does not eliminate the same risks that heat does.
- Dice all the fish pieces to a similar, small size so they marinate evenly.
- Do not skip the taste test around the 30 minute mark, as marinating time can vary depending on the thickness of your fish.
- Add the avocado at the very end so it stays creamy instead of turning to mush.
- Keep everything ice cold throughout the process for the freshest possible flavor.
- Use a non-reactive bowl, since aluminum or other reactive metals can give the citrus marinade a metallic taste.
- Store leftover ceviche in an airtight container in the refrigerator for up to 24 hours.
- Keep the avocado separate if you plan to store it, since it browns and softens quickly.
- Do not freeze ceviche, as the texture of both the fish and vegetables suffers significantly once thawed.
- If leftovers taste overly acidic the next day, stir in a little extra diced tomato or avocado to mellow the flavor.
Nutrition
Serving: 1ServingCalories: 180kcalCarbohydrates: 10gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 320mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 35mgCalcium: 4mgIron: 6mg
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