Ceviche
A refreshing Latin American dish featuring fish marinated in citrus juices, perfect for gatherings or hot summer days.
Ingredients
Main Ingredients
- 400 g kingfish, tuna, sea bass, or other sashimi-grade fish suitable for raw eating Use fresh, high-quality sashimi-grade fish.
- 1/4 unit red onion, very finely sliced Use a mandolin for slicing.
- 2 tsp fresh jalapeño, finely chopped Adjust for spiciness.
- 8 unit cherry tomatoes, halved Large ones can be quartered.
- 1/4 tsp black pepper
- 1/3 cup lime juice, fresh Or use lemon juice.
- 1/2 tsp salt, cooking / kosher Or 1/4 tsp table salt.
- 1 unit avocado, ripe, cut into 1.25cm cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped Substitute with chives if necessary.
- 2 tbsp extra virgin olive oil
Instructions
Preparation
- Cut the fish into 1.25 cm cubes.
- Place the fish in a bowl with the onion, jalapeño, tomatoes, pepper, and lime juice. Gently toss all the ingredients together, then set aside for about 5 minutes. Mix gently once during this time.
- After the fish has marinated, sprinkle over some salt, then add the avocado, coriander, and olive oil. Gently stir everything together and serve immediately with corn chips.
Notes
Ceviche is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for no more than a few hours. For safety, avoid keeping it overnight.