Description
This vibrant ceviche recipe features fresh fish marinated in lime juice with bold flavors from red onion, garlic, chili peppers, cilantro, and crisp vegetables. With an optional creamy avocado sauce, it makes a refreshing and light appetizer or meal perfect for warm weather.
Ingredients
For the Ceviche
- ½ a red onion, thinly sliced, with the grain
- 1-1½ 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 halved (or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
Optional 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: Slice the red onion thinly with the grain and toss it in a bowl with kosher salt, black pepper, and fresh lime juice. Make sure the onions are well coated to help soften their bite and infuse flavor.
- Add Fish and Aromatics: Add the diced fresh fish, very finely minced garlic, and chopped serrano or jalapeño chili pepper to the bowl. Gently mix to evenly distribute all ingredients without mashing the fish.
- Add Vegetables and Marinate: Incorporate the sliced tomatoes, diced cucumber, chopped cilantro, and optional olive oil into the mixture. Stir everything lightly then cover and refrigerate for at least 30 minutes; 45 to 60 minutes is optimal to allow the fish to “cook” and firm up in the lime juice.
- Adjust Seasoning and Add Avocado: Before serving, taste the ceviche and adjust salt and chili heat as needed. If desired, fold in diced avocado gently right before serving to keep it fresh and prevent bruising. You may add a small pinch more salt after adding avocado.
- Make Optional Avocado Sauce: In a blender, combine avocado, cilantro, water, olive oil, kosher salt, coriander, lime juice, garlic clove, and cracked pepper. Blend until smooth, adding a little more water or olive oil to get the blender running if needed. Serve alongside or drizzle over the ceviche.
Notes
- The lime juice “cooks” the fish by denaturing its proteins, so ensure your fish is very fresh and sushi grade for safety and best taste.
- Marinating time affects texture: longer marination firms the fish more, while shorter results in a softer bite.
- You can customize the heat level by adjusting the amount of chili pepper.
- Adding avocado adds creaminess but should be done just before serving to maintain freshness.
- The optional avocado sauce adds a flavorful creamy twist and balances the citrusy acidity.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes (marination time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
