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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

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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.

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Questions

Why fold instead of stir in Ceviche?

Step 4 reads: "Gently fold the tomato mixture into the fish." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is there a substitute for cilantro in Ceviche?

The entry for Ceviche calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use a different white fish instead of the fish in Ceviche?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Ceviche uses 2 lbs fresh white fish fillet (sea bass, halibut, or snapper), diced.

How hot is Ceviche?

Moderately. The heat in Ceviche comes from 1 jalapeño pepper, minced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Ceviche contain fish?

Yes: 2 lbs fresh white fish fillet (sea bass, halibut, or snapper), diced. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Ceviche?

One serving (the recipe makes 4) is about 140 calories, with 22 g protein, 8 g carbohydrate and 2 g fat, plus 2 g fiber and 480 mg sodium.

Which part of Ceviche can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Cover and refrigerate for 20-30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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