Description
This refreshing and vibrant ceviche recipe features fresh fish marinated in lime juice with a zesty mix of onions, garlic, chilies, cilantro, tomatoes, and cucumber. Perfectly tangy with optional avocado and avocado sauce for creaminess, this dish is a delightful no-cook seafood appetizer or light meal that captures the essence of coastal cuisine.
Ingredients
Marinated Fish and Vegetables
- ½ a red onion, thinly sliced, with the grain
- 1 - 1 ½ teaspoon kosher salt, start with 1, add more to taste
- ¼ teaspoon black pepper
- ¾ cup fresh lime juice (4-6 ripe limes), freshly squeezed
- 1-2 garlic cloves, very finely minced (use a garlic press)
- 1 fresh serrano or jalapeño chili pepper, seeded and very finely chopped
- 1 pound fresh fish (sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi), diced into ½ inch cubes
- ¼-½ cup fresh cilantro, chopped
- 1 cup grape or cherry tomatoes, sliced or halved (or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
Optional Avocado and Avocado Sauce
- 1 semi-firm avocado, diced (optional for ceviche)
- For Avocado Sauce:
- ⅔ cup avocado
- ⅓ cup cilantro
- ⅔ cup water (plus more as needed)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1 teaspoon coriander
- 2 tablespoons lime juice
- 1 garlic clove
- Cracked pepper to taste
Instructions
- Prepare the onions and marinade: Thinly slice the red onion with the grain and toss it in a bowl with kosher salt, black pepper, and freshly squeezed lime juice. Mix well to coat the onions thoroughly and allow them to begin softening in the marinade.
- Add the fish and aromatics: Gently add the diced fresh fish, minced garlic, and finely chopped serrano or jalapeño chili peppers to the bowl. Carefully mix to combine without breaking up the fish cubes.
- Incorporate vegetables and marinate: Add the sliced tomatoes, diced cucumber, chopped cilantro, and optional olive oil to the mixture. Stir gently to combine all ingredients, then cover and refrigerate for at least 30 minutes to allow the fish to 'cook' in the lime juice. For best results, marinate 45-60 minutes to achieve firmer, fully cured fish.
- Taste and adjust seasonings: Before serving, taste the ceviche and adjust salt and heat levels as desired. Add more kosher salt or finely chopped chilies if preferred for extra flavor.
- Add avocado (optional): If using diced avocado, gently fold it into the ceviche right before serving to maintain its texture and color. You may wish to add a pinch more salt to balance the creaminess.
- Make the optional avocado sauce: Combine all avocado sauce ingredients—avocado, cilantro, water, olive oil, kosher salt, coriander, lime juice, garlic, and cracked pepper—in a blender. Blend until smooth, adding more water or olive oil as needed to achieve the desired consistency. Serve on the side or drizzle over the ceviche.
Notes
- Use very fresh fish from a trusted source as this dish uses raw seafood.
- Adjust the chili amount to taste based on your heat preference.
- Marinate longer for firmer fish texture, but not too long to avoid a mushy texture.
- Serve chilled with tortilla chips or on tostadas for a classic presentation.
- The optional avocado sauce adds creaminess and is excellent for balancing the acidity.
- Ensure all vegetables are diced uniformly for consistent flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
