The Best Ceviche Recipe!
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(88)
Ingredients
6 servings
- ½ a red onion, thinly sliced, with the grain.
- 1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
- ¼ teaspoon black pepper
- ¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
- 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 1/2 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, or make the Avocado Sauce
- ⅔ cup Avocado
- ⅓ cup cilantro
- 2/3 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
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Preparation
Step 1
Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.
Step 2
Add the fish, garlic and fresh chilies, and gently mix.
Step 3
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
Step 4
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
Step 5
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.
Step 6
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