Some days, the simplest pleasures are the most satisfying—like a plate of ceviche that whisks you away to a sun-drenched beach, even if you’re just in your kitchen. This recipe is a breeze (no passport required) and marries the freshest flavors with a zesty tang that dances on your tongue. Ceviche—it’s like a vacation in every bite, and let’s be honest, who doesn’t need that?
Steps
- Thinly slice the red onion and place it in a bowl. Sprinkle with salt and freshly squeezed lime juice, ensuring the onions are well-coated. Let them marinate to reduce bitterness while preparing the other ingredients.
- Cut the fresh fish into 3/4-inch pieces. Mix these fish pieces with the marinated onions in the bowl, ensuring they are well-coated with lime juice.
- Add chopped cucumber, halved cherry or grape tomatoes, and fresh cilantro to the fish and onion mixture. Gently toss everything together to combine the flavors. If you plan to include avocado, wait until you’re ready to serve before adding it.
- Place the mixture in the refrigerator for 45 to 60 minutes, allowing the lime juice to cure the fish. The longer it marinates, the more the fish will be “cooked” through, with 45 minutes being ideal for a perfect balance.
Ingredients
- 1/2 a red onion, thinly sliced
- 1 to 1 1/2 teaspoons kosher salt, adjusted to taste
- 1/4 teaspoon black pepper
- 3/4 cup fresh lime juice (from 4-6 ripe limes)
- 1 to 2 garlic cloves, very finely minced
- 1 fresh serrano or jalapeño chili pepper, seeded and finely chopped
- 1 pound fresh fish (e.g., sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi), diced into 1/2-inch cubes
- 1/4 to 1/2 cup fresh cilantro, chopped
- 1 cup grape or cherry tomatoes, sliced or halved
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
- Optional: 1 semi-firm avocado, diced
- 2/3 cup avocado
- 1/3 cup cilantro
- 2/3 cup water (plus more as needed)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander
- 2 tablespoons lime juice
- 1 garlic clove
- Cracked pepper to taste
FAQ
- Is Ceviche Safe to Eat?
- Ceviche is safe to consume when prepared with fresh, wild ocean fish. The lime juice “cooks” the fish by denaturing its proteins, similar to how heat does.
- How Can You Tell If the Fish Is Fresh Enough to Eat Raw?
- Fresh fish won’t have a strong fishy odor. It should smell clean and fresh, with a subtle sweetness.
- How Long Should Ceviche Be Marinated?
- The marination time can range from 30 minutes to 2 hours based on the size of the fish pieces. For 3/4-inch pieces, 45-60 minutes is ideal. Fresh, high-quality fish doesn’t need to be fully cooked through, and a bit of rawness can enhance flavor.
- How Can You Tell If Ceviche Is Cooked Long Enough?
- The fish should appear opaque rather than translucent on the outside. If you prefer a more cooked texture, marinate it for up to 2 hours, but note that longer marination can make it chewier.
- Is Ceviche Healthy?
- Yes, ceviche is a healthy dish as it is high in lean protein, low in fat, and rich in Vitamin C from the lime juice.
Tips
- Choose the Right Fish: Select fresh, wild ocean fish for the cleanest flavor in your ceviche. Avoid farmed or river fish for the best results. Examples of suitable fish include sea bass, red snapper, or mahi-mahi.
- Ensure Lime Ripeness: Use fresh, ripe limes for the marinade. Soft limes are preferable as they yield more juice and balance the ceviche’s flavor better than hard, unripe ones, which can make the dish overly sour.
- Balance Marinating Time: Allow the ceviche to marinate for about 45-60 minutes. This lets the fish become firm and “cooked” on the outside while maintaining a tender texture. If you prefer a more thoroughly “cooked” ceviche, marinate it longer, but note that extended marination can make the fish chewier.
- Add Avocado Just Before Serving: If using avocado, fold it into the ceviche just before serving to maintain its texture and flavor. This prevents it from becoming mushy and ensures a fresh taste.
Equipment
- Citrus Juicer – For efficiently juicing fresh limes.
- Fish Fillet Knife – For cutting and preparing the fresh fish.
- Mandoline Slicer – Optional, but useful for thinly slicing onions or cucumbers evenly.
- Mixing Bowls – A set of mixing bowls for marinating the fish and combining ingredients.
- Blender – If you plan to make the optional avocado sauce.
- Garlic Press – For mincing garlic cloves finely.
- Mini Tongs or Serving Forks – If serving ceviche in small cups or shot glasses for appetizers.
