Description
A big bowl of cool ceviche is a summer must. Toss with spicy serranos, cool cucumbers, and avocados for a flavorful appetizer.
Ingredients
Scale
- 3/4lb of tilapia chopped into 1/2 in cubes
- 2 lemons, juiced and zest
- 2 limes, juiced and zest (or 3/4 cup juice
- 1 tomato chopped and seeded
- 1 serrano pepper, seeded and chopped very finely
- 1/4 sweet onion (or red onion), chopped
- 1/2 Persian cucumber, peeled and chopped
- 1/4 avocado, diced
- Small bunch of cilantro chopped finely
- Pinch of cayenne (optional
- Salt and pepper to taste
- Hot sauce, as needed
- Tortilla chips and lime wedges, to serve
Instructions
- Make sure to buy a good quality fish. I would certainly go to a trusted fish market or fish department of your favorite store and tell them that you’re making ceviche. The fish should should not be too soft but still have firmness to it. Cut out the bloodline and any bones if there are and cut into small bite sized pieces, about 1/2 inch cubes.
- Add fish to a glass bowl (I wouldn’t recommend using metal because it may react to the citrus) and pour in citrus juice and zest. Make sure that the juice covers all the fish. Then cover the fish with plastic wrap and place in the fridge to let it marinate for 2 hours. Every half hour or so, use a spoon to toss it around.
- While fish is marinating, chop all vegetables and herbs to about the same size as the fish. Add the avocado right before serving.
- When the fish is done, it should look opaque and white. Discard the citrus marinade, leaving about a tablespoon. Then add all the vegetables, salt and pepper, cilantro and at the very last minute, the avocado. Toss gently and taste for seasoning. Serve with extra lime sedges and hot sauce.
- Category: Side, Appetizer
- Cuisine: Ceviche, Raw