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Classic Ceviche

This classic ceviche recipe is bright, fresh, and bursting with lime, tomato, red onion, jalapeño, and cilantro. Fresh white fish is "cooked" in citrus juice until it turns opaque and tender, then tossed with crunchy vegetables and creamy avocado. Easy homemade ceviche needs no stove and makes the perfect appetizer for summer parties, served with tortilla chips or tostadas.

By Sefa Tedik Published

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Classic Ceviche
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Instructions

  1. Pat 1 pound skinless white fish dry with paper towels and cut it into ½-inch cubes. Place the cubes in a glass or ceramic bowl (not metal) and sprinkle with 1 teaspoon kosher salt.

  2. Pour 1 cup fresh lime juice and ¼ cup fresh lemon juice over the fish and stir so every piece is submerged. Cover and refrigerate for 20 to 30 minutes, stirring once halfway, until the ceviche fish is opaque on the outside and mostly opaque in the center. Don't marinate longer than 1 hour, or the fish turns rubbery.

  3. While the fish marinates, soak ½ cup finely diced red onion in cold water for 10 minutes to mellow its bite, then drain. Seed and dice 2 Roma tomatoes and ½ English cucumber, mince 1 seeded jalapeño, and chop ½ cup fresh cilantro.

  4. Pour the fish into a strainer set over a bowl. Reserve ¼ cup of the citrus marinade and discard the rest.

  5. In a large bowl, gently fold together the fish, drained red onion, tomatoes, cucumber, jalapeño, cilantro, and the reserved ¼ cup marinade. Taste and add up to ½ teaspoon more kosher salt if needed. Fold in 1 diced avocado right before serving so it stays in neat cubes.

  6. Serve the ceviche immediately while it's cold, with tortilla chips or tostadas on the side.

Tips

Lime juice changes the texture of the fish but doesn't kill bacteria or parasites the way heat does, so buy sushi-grade fish from a trusted fishmonger or use fish that was previously frozen. For shrimp ceviche, use 1 pound peeled, deveined shrimp cut into ½-inch pieces and marinate for 30 to 40 minutes.

Storage

Ceviche is best eaten within 1 to 2 hours of making it. You can refrigerate leftovers in an airtight container for up to 1 day, but the fish will firm up. Don't freeze ceviche, and add the avocado only when serving.

Serving suggestions

Serve ceviche with tortilla chips, crispy tostadas, or saltine crackers, the way it's often served in Mexico, with a few dashes of hot sauce. It also works in lettuce cups for a light, low-carb lunch.

  • For guests
  • Seafood
  • Summer

Source: https://panfold.com/recipe/classic-ceviche

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Classic Ceviche