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.
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
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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).
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2
Cover and refrigerate for 30 minutes, stirring occasionally, until the white fish (sea bass or halibut) is opaque.
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3
Drain excess fresh lime juice, leaving about 1/4 cup in the bowl.
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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).
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5
Season with 1/4 tsp salt and 1/8 tsp black pepper, then gently fold in 1 fruit diced avocado.
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6
Drizzle with 2 tbsp extra virgin olive oil and serve immediately with tortilla chips or crackers.