Description
This vibrant and refreshing ceviche recipe features fresh fish marinated in lime juice with a medley of crisp vegetables, herbs, and optional creamy avocado sauce, perfect for a light and zesty appetizer or main dish.
Ingredients
Main Ingredients
- ½ a red onion, thinly sliced, with the grain
- 1-1 ½ teaspoons 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 (start conservatively, more to taste)
- 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 cut in half (or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
- Optional: 1 semi-firm avocado, diced
For Avocado Sauce (Optional)
- 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 Red Onion: Slice the red onion thinly with the grain and toss it in a bowl with kosher salt, black pepper, and fresh lime juice, ensuring it is well coated.
- Add Fish and Aromatics: Add the diced fresh fish, minced garlic, and finely chopped fresh chilies to the onion mixture, gently mixing to combine without breaking up the fish.
- Add Vegetables and Marinate: Incorporate the sliced tomatoes, diced cucumber, chopped cilantro, and olive oil if using. Stir gently and then cover and marinate the mixture in the refrigerator for at least 30 minutes, ideally 45-60 minutes, allowing the lime juice to ‘cook’ the fish and firm it up.
- Adjust Seasoning and Add Avocado: Before serving, taste the ceviche and adjust salt and heat as needed by adding more salt or chilies. If including avocado, gently fold in the diced avocado at this stage to preserve its texture and freshness, adding a pinch more salt if necessary.
- Make Optional Avocado Sauce: For the avocado sauce, blend avocado, cilantro, water, olive oil, kosher salt, coriander, lime juice, garlic, and cracked pepper in a blender until smooth. Add a little more water or oil as needed to get the blades moving smoothly. Serve the sauce on the side or drizzled over the ceviche.
Notes
- Use very fresh fish from a reputable source, as this dish is not cooked with heat.
- The longer you marinate the ceviche, the firmer and more ‘cooked’ the fish becomes, but do not exceed 2 hours to maintain texture and freshness.
- Adjust the spice level according to your preference by varying the amount of chili.
- The optional avocado sauce adds creaminess and complements the acidity of the ceviche nicely.
- Serve chilled for the best flavor and texture.