Looking for a light appetizer or snack on a hot summer day? Ceviche is the perfect choice. With minimal cooking required and a simple list of ingredients, this dish showcases the essence of fresh, raw seafood cured to perfection by the acidity of lime juice. Check out my twist on this classic summer dish!
Ingredients:
1 lb of fresh white fish (such as sea bass, halibut, or snapper - I normally do half white fish, half cooked shrimp), cut into small cubes
3/4 cup of freshly squeezed lime juice (about 8-10 limes)
1/4 cup orange juice
1/2 red onion, finely chopped
1-2 fresh red chili peppers (such as Aji Amarillo or jalapeño), finely chopped
1/4 cup of fresh cilantro, chopped
1 clove of garlic, minced
1 cup of cucumber, cut into small cubes (optional)
1 cup of avocado, cut into small cubes (optional)
Salt and pepper to taste
Instructions:
Prepare the Fish:
Cut the fish and shrimp into small, uniform cubes and place them in a large bowl.
Marinate the Fish:
Add the freshly squeezed lime juice and orange juice to the bowl, ensuring all the fish pieces are completely submerged. The acidity of the lime juice will "cook" the fish by curing it. Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes.
Add Vegetables and Herbs:
While the fish is marinating, finely chop the red onion, cucumber, avocado and chili peppers. Mince the garlic and chop the cilantro.
Once the fish is ready, add the onion, cucumber, avocado, chili peppers, minced garlic, and chopped cilantro to the bowl. Mix gently to combine.
Season and Adjust:
Season the ceviche with salt and pepper to taste. If you prefer a bit more heat, add more chili peppers.
Serve:
I recommend serving with tortilla chips! Full lettuce leaves to make into a lettuce wrap is another healthy option that still gives a "crunch".
Serve immediately to enjoy the fresh, vibrant flavors. However, the ceviche can remain refrigerated for an hour or two if you want to prep in advance.
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