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Fish Ceviche

Fish Ceviche
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Fish Ceviche is a bright, refreshing South American seafood dish featuring fresh, raw fish marinated in lime juice that ‘cooks’ it with vibrant citrus flavors. Combined with crisp vegetables and aromatic herbs, it offers a perfect balance of texture, zest, and subtle heat. Quick and easy to prepare, this healthy, customizable dish is ideal as a light meal or impressive appetizer.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh fish fillets (snapper, sea bass, halibut, or mahi-mahi), cut into 1/2 to 3/4 inch cubes
  • 1 cup freshly squeezed lime juice (about 6–8 limes)
  • 1/2 cup thinly sliced red onion
  • 1–2 chili peppers (jalapeños or serranos), finely chopped, adjust to taste
  • 1/2 cup diced tomatoes
  • 1/4 cup freshly chopped cilantro
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • 1 ripe avocado, diced (for creaminess)

Instructions

  1. Prep the Fish: Cut fresh fish fillets into bite-sized cubes approximately 1/2 to 3/4 inch pieces. Ensure the fish is as fresh as possible since it will be ‘cooked’ by the lime juice, not heat.
  2. Marinate in Lime Juice: Place the fish cubes in a glass or ceramic bowl and pour enough freshly squeezed lime juice to completely cover the fish. Refrigerate for 15 to 20 minutes until the fish turns opaque and slightly firm.
  3. Add Vegetables and Herbs: Drain some of the excess lime juice once the fish is ‘cooked.’ Gently mix in thinly sliced red onion, diced tomatoes, chopped chili peppers, and freshly chopped cilantro to evenly combine flavors.
  4. Season to Taste: Add salt and freshly ground black pepper to enhance and balance the flavors. If desired, gently fold in diced avocado for added creaminess and contrast.
  5. Chill and Serve: Allow the ceviche to rest in the refrigerator for an additional 5-10 minutes to meld flavors. Serve chilled with tortilla chips, plantain chips, or on tostadas.

Notes

  • Use only sushi-grade or very fresh fish for safety and optimal texture.
  • Do not marinate fish for longer than 15-20 minutes to prevent it from becoming tough or overly acidic.
  • Always use freshly squeezed lime juice, as bottled juice can impact flavor negatively.
  • Adjust chili quantity based on your preferred spice level.
  • Prep vegetables ahead to speed up assembly and keep the ceviche crisp.
  • Fish ceviche is not suitable for freezing; consume within 24 hours for optimal freshness.
  • This dish is not intended to be reheated.

Nutrition

Keywords: Fish ceviche, seafood appetizer, raw fish recipe, lime marinated fish, fresh ceviche, South American dish, healthy seafood, easy fish recipe

Find it online: https://mealsbylina.com/fish-ceviche/