Description

Ceviche is a refreshing Latin American seafood dish made by marinating raw fish in citrus juice, typically lime or lemon, which ‘cooks’ the fish without heat. It’s mixed with fresh vegetables and herbs for a zesty, vibrant flavor.

Ingredients

1 lb fresh firm white fish (like snapper, sea bass, or halibut), cut into small cubes
1 cup fresh lime juice (about 8–10 limes)
1/2 cup fresh lemon juice (about 4 lemons)
1/2 red onion, finely sliced
1 medium tomato, diced
1/2 cucumber, peeled, seeded, and diced
1 jalapeño, finely chopped (optional, for heat)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
1 avocado, diced (optional)
Tortilla chips or tostadas, for serving

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Instructions

Place the cubed fish in a glass or non-reactive bowl and pour over the lime and lemon juice. Ensure the fish is fully submerged. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally, until the fish turns opaque and is ‘cooked’ by the citrus juice.
Drain about half of the citrus juice from the fish.
Add red onion, tomato, cucumber, jalapeño (if using), and cilantro to the bowl. Mix gently to combine.
Season with salt and pepper to taste. Add avocado if desired and mix gently.
Chill for another 10–15 minutes before serving for best flavor.
Serve cold with tortilla chips or on tostadas.

Notes

Use the freshest fish possible, preferably sushi-grade.
Adjust the citrus ratio to your taste preference.
Serve immediately after chilling to maintain freshness.