Ceviche recipe
Ceviche recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 500 g | firm white fish fillets such as sea bass or snapper, cut into bite-sized pieces |
| 150 ml | fresh lemon juice |
| 150 ml | fresh lime juice |
| 2 tsp | fresh jalapeno chili pepper, minced |
| 1 tsp | garlic, minced |
| ½ tsp | salt |
| 2 small | red onions,sliced paper-thin |
| 2 tbsp | fresh cilantro leaves, chopped |
| 75 ml | mild-flavored olive oil |
| 1 | tomatoes, peeled,seeded and diced (optional) |
Instructions
In a shallow glass container, place the fish and pour in the lemon and lime juices. Toss gently. Cover and refrigerate for 2 hours.
Add all the remaining ingredients, including the tomatoes. Toss gently to mix well.
Cover and refrigerate until the fish in the liquid turns white, 2 hours longer. Serve chilled. Mount atop lettuce leaves, or accompany with Guacamole and crisp Tortilla chips.
Preparation time:
ca. 30 min
ca. 4 hrs
easy
n/a
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