Ceviche
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- Prep: 30mins
- 1 pounds fresh firm white fish (sea bass, snapper, or halibut), skinned, deboned and diced into small pieces
- 0.5 cups fresh lime juice (about 5–6 limes)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 Roma tomatoes, diced
- 1 cucumber, peeled and diced
- 1 avocado, peeled, deseeded and diced
- 0.5 small red onion, diced
- 1 jalapeño pepper, seeded and finely diced
- 0.3 cups fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoons kosher salt
Instructions:
1. Marinate the fish: In a glass (non-reactive) bowl, stir together 1 pounds fresh firm white fish (sea bass, snapper, or halibut), skinned, deboned and diced into small pieces, 0.5 cups fresh lime juice (about 5–6 limes), and 3 tablespoons fresh lemon juice (about 1 lemon). Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. The fish will turn opaque as the citrus juice “cooks” it.
2. Add vegetables & season: Remove the fish from the fridge (no need to drain it). Add 2 Roma tomatoes, diced, 1 cucumber, peeled and diced, 1 avocado, peeled, deseeded and diced, 0.5 small red onion, diced, 1 jalapeño pepper, seeded and finely diced, 0.3 cups fresh parsley, chopped, 2 tablespoons fresh dill, chopped, and 1 teaspoons kosher salt. Gently stir to combine.
3. Serve: Serve in individual glasses, on a plate, or with tortilla chips.
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