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Ceviche Colombiano

Sashimi-grade white fish cured in lime juice with tomatoes, onions, cilantro, and avocado. A refreshing seafood starter and coastal favorite. Use extremely fresh fish from a trusted fishmonger; acid-curing depends on fish quality and proper handling.

15 minEasyServes 4180 cal/serving

ColombianAppetizerNo-CookPescatarian

Ingredients

  • 1.5 lbs white fish (sea bass or halibut), diced
  • 2/3 cup fresh lime juice
  • 2 medium tomato, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 pepper jalapeno pepper, minced
  • 1 fruit avocado, diced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp extra virgin olive oil

Instructions

  1. 1

    Place 1.5 lbs diced white fish (sea bass or halibut) in a bowl and pour 2/3 cup fresh lime juice over it. The acid in the fresh lime juice will cure the white fish (sea bass or halibut).

  2. 2

    Cover and refrigerate for 30 minutes, stirring occasionally, until the white fish (sea bass or halibut) is opaque.

  3. 3

    Drain excess fresh lime juice, leaving about 1/4 cup in the bowl.

  4. 4

    Add 2 medium diced tomato, 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1 pepper minced jalapeno pepper to the white fish (sea bass or halibut).

  5. 5

    Season with 1/4 tsp salt and 1/8 tsp black pepper, then gently fold in 1 fruit diced avocado.

  6. 6

    Drizzle with 2 tbsp extra virgin olive oil and serve immediately with tortilla chips or crackers.

Questions

How long does Ceviche Colombiano keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Ceviche Colombiano?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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