Fresh and Zesty Ceviche

• 1 lb fresh white fish, cut into small cubes
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 red onion, finely diced
• 1 jalapeno, seeded and minced
• 1 handful fresh cilantro, chopped
• Salt to taste
• 1 avocado, diced (optional)
• Tostones or tortilla chips for serving

Steps

1. 1 Place the fish in a non-reactive bowl and pour over the lime and lemon juice. Cover and refrigerate for 15-20 minutes until opaque.
2. 2 Drain the fish, discarding the marinade. Gently fold in the red onion, jalapeno, and cilantro.
3. 3 Season with salt to taste. Fold in the avocado if using.
4. 4 Serve immediately with tostones or tortilla chips.

Nutrition

Tips

• Use the freshest fish possible, ideally sushi-grade.
• If you prefer a milder ceviche, omit the jalapeno or use less.
• For a tropical twist, add diced mango or pineapple.
• Make sure your fish reaches an internal temperature of 145°F before marinating if not sushi-grade.
• Cilantro is a love-it-or-hate-it herb; substitute with fresh parsley if preferred.

Storage

This dish is best served immediately. If leftovers occur, store in the fridge for up to 1 hour. Not recommended for freezing.

Serving Suggestions

• Pair with a crisp white wine like Sauvignon Blanc.
• Serve with a side of fresh, warm tortillas.
• A simple avocado salad makes a great accompaniment.
• Enjoy with a refreshing lime spritzer.

FAQ