Contents

Post thumbnail
Ceviche

Ceviche

If you're looking for a refreshing, classic ceviche recipe, this is the one.

Calories
282
Carbohydrates
19g
Protein
6g
Potassium
466mg
Fiber
1g
Sugar
11g

Ingredients

  • 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice

  • 1 1/2 cups fresh lime juice

  • 1 medium white onion, chopped into 1/2-inch pieces

  • 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces

  • Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded, and finely chopped

  • 1/3 cup chopped cilantro, plus a few leaves for garnish

  • 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)

  • 1 to 2 tablespoons extra-virgin olive oil (optional)

  • Kosher salt

  • 3 tablespoons fresh orange juice or 1/2 teaspoon sugar

  • 1 large or 2 small ripe avocados, peeled, pitted, and diced

  • Tostadas, tortilla chips, or saltine crackers, for serving

Direction

  1. Gather the ingredients.

  2. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice, and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

  3. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives, and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately.

  4. Just before serving, gently stir in the diced avocado.

Related Recipes