Ceviche

Ceviche is a refreshing raw fish dish "cooked" entirely by citrus acid: firm white fish is cured in fresh lime juice until opaque, then tossed with red onion, chili, cilantro, and tomato. Bright, cold, and perfect for a hot day.

By YumYum Editorial · Seafood

Prep: 25 min · Total: 25 min · Serves 4

Ingredients

• 1 lb very fresh firm white fish (sea bass, halibut, or snapper), diced small
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 red onion, thinly sliced
• 1 jalapeño or serrano chili, seeded and minced
• 1 tomato, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, diced
• 1 tsp kosher salt
• to taste Tortilla chips or tostadas, for serving

Instructions

1. Place the diced fish in a glass or ceramic bowl (avoid reactive metal) and pour lime juice over it, making sure the fish is fully submerged.
2. Cover and refrigerate 15-20 minutes, until the fish turns opaque and firm throughout — stir once halfway.
3. Meanwhile, soak the sliced red onion in cold water for 10 minutes to mellow its bite, then drain.
4. Drain off most of the lime juice, reserving a couple of tablespoons, and gently fold in the red onion, chili, tomato, and cilantro.
5. Season with salt, fold in the avocado just before serving so it doesn't turn mushy, and taste for acidity.
6. Serve immediately, cold, with tortilla chips or tostadas.