Ceviche
Fresh raw fish cured in lime juice with tomatoes, onions, and cilantro. A refreshing Mexican appetizer that tastes like the ocean.
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
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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.
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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.
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3
After the fish is opaque (cured), drain some of the excess lime juice, leaving about a tablespoon.
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4
Gently fold the tomato mixture into the fish. Drizzle with 2 tbsp extra virgin olive oil.
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5
Taste and adjust seasoning as needed.
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6
Serve immediately with 2 cups tortilla chips on the side.