Simple Ceviche
Servings
4Serving size
3/4 cup
COOKING TIME
30 minutes
CHILLING TIME
30 minutes
This recipe keeps well for about 24 hours.
Ingredients
| 3/4 lb Fresh whitefish (choose a firm fish such as bass, halibut, snapper, cod, or grouper) |
| 3/4 tsp. Salt |
| 1/2 cup Lime juice, raw |
| 1/2 medium Yellow bell peppers (finely diced) |
| 1 pepper Peppers, serrano, raw (seeds removed, finely diced) |
| 3/4 cups Grape or cherry tomatoes (quartered) |
| 1/4 medium Red onion (finely diced) |
| 1 medium Avocados, raw (diced) |
| 1 cup Coriander (cilantro) leaves, raw (lightly packed, chopped) |
Instructions
Gather all ingredients and equipment.
Cut the fish into 1/4 inch pieces and place in a medium bowl.
Toss fish with salt and citrus juice. Cover and refrigerate for 15 - 20 minutes stirring periodically.
While fish is marinating, combine vegetables in a separate bowl.
Once fish has become opaque and firm combine with vegetable mixture.
Garnish with cilantro and serve immediately.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Ceviche is a common seafood preparation throughout Latin America and uses salt and acid to firm the fish and turn it opaque through the marination. You’ll want to use the freshest fish available for your ceviche.
"Ceviche... is a chemical process, the citric acid denatures the proteins in the flesh of the fish so the molecules change their structure."
Anne Østby, Pieces of HappinessEquipment
- 1 Juicer
- 2 Mixing Bowls, Stainless Steel, medium, 5 Qt
- 1 Spatula, Silicone, High Temperature, 10″