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Ceviche

Fresh raw fish cured in lime juice with tomatoes, onions, and cilantro. A refreshing Mexican appetizer that tastes like the ocean.

20 minEasyServes 4140 cal/serving

MexicanAppetizerNo-CookPescatarianGluten-Free

Ingredients

  • 2 lbs fresh white fish fillet (sea bass, halibut, or snapper), diced
  • 1 cup fresh lime juice
  • 2 tomato, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, minced
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil
  • 2 cups tortilla chips

Instructions

  1. 1

    Place 2 lbs diced fresh white fish fillet (sea bass, halibut, or snapper) in a bowl and pour 1 cup fresh lime juice over it. Stir to coat all pieces evenly. Cover and refrigerate for 20-30 minutes. The acid will cure the fish.

  2. 2

    In another bowl, combine 2 diced tomato, 1/2 finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced jalapeño pepper, and 1/2 tsp salt.

  3. 3

    After the fish is opaque (cured), drain some of the excess lime juice, leaving about a tablespoon.

  4. 4

    Gently fold the tomato mixture into the fish. Drizzle with 2 tbsp extra virgin olive oil.

  5. 5

    Taste and adjust seasoning as needed.

  6. 6

    Serve immediately with 2 cups tortilla chips on the side.

Questions

How long does Ceviche 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?

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.

Serve it with

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