Classic Ceviche
Yield: 8 servings
Calories: 127kcal
I love making fish ceviche because it’s incredibly fresh and vibrant, and comes together with just a handful of simple ingredients for a dish that feels both elegant and effortless.
Ingredients
- 1 pound (454 g) red snapper, halibut, sea bass, grouper, or flounder
- 1 cup (240 ml) lime juice, divided
- ¼ cup (60 ml) lemon juice, divided
- ¼ cup (60 ml) orange juice, divided
- 1 cup (157 g) diced tomatoes, ¼" dice
- ½ cup (60 g) thinly sliced red onion, ⅛" thick and 1" long
- 2 tablespoons (6 g) chopped cilantro
- 1 tablespoon (10 g) minced jalapeno
- 1 teaspoon (1 g) lime zest
- 1 cup (152 g) diced avocado, ½" dice (about 1 large avocado)
- ¾ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Fish - Remove the skin if still intact. Cut the snapper filets into ½-inch cubes; there should be about 2 cups. For quicker cooking, cut fish into ¼-inch cubes. Transfer to a non-reactive medium-sized bowl, like glass or ceramic.
- Marinate the Fish - Add ¾ cup lime juice, 2 tablespoons lemon juice, and 2 tablespoons orange juice to the bowl. The fish should be submerged in the juices. Cover and marinate in the refrigerator until the surface is opaque, about 30 to 45 minutes, stirring halfway through. Marinate up to 2 hours for larger pieces. Drain the juices.
- Add the Mix-ins - To the drained fish, add ¼ cup lime juice, 2 tablespoons lemon juice, 2 tablespoons orange juice, tomatoes, red onion, cilantro, jalapeno, lime zest, avocado, salt, and pepper. Stir to combine.
- To Serve - Taste and season with more salt and pepper as desired. Serve with chips or on top of tostadas.
Notes
- Recipe Yield: 4 cups
- Serving Size: ½ cup
- Marinating: For ½-inch-sized cubes, marinating takes about 20 to 30 minutes for a firm surface with a tender center, or 45 to 60 minutes for a more solidified texture. For the acidity to fully firm up the center, about 1 ½ to 2 hours is enough. For a quicker soak, chop the fish into smaller ¼-inch size cubes, and after 20 minutes, taste a piece every 5 minutes. Cut the cubes in half to check for doneness.
- For the Best Taste: Enjoy the ceviche within one day of preparing.
Nutrition
Calories: 127kcal | Carbohydrates: 9g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 261mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 1mg
Recipe Link