Ceviche

by Gather
Prep: 30m
0
seafood
Ceviche - Image

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Ingredients
Servings:6
1lbfresh halibut, sea bass, or mahi-mahi, diced small
1/2lbfresh shrimp, peeled and diced
1cupfresh lime juice
1/4cuplemon juice
1/2red onion, finely diced
1jalapeño, seeded and minced
2Roma tomatoes, seeded and diced
1cucumber, diced
1/2cupfresh cilantro, chopped
1avocado, diced
salt and pepper to taste
tortilla chips for serving
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prepare seafood

    Cut fish into small, uniform pieces (about 1/2-inch cubes). If using shrimp, cut into small pieces.

  1. 2

    Marinate

    Place fish and shrimp in a glass bowl. Pour lime and lemon juice over seafood (it should be completely covered). Refrigerate for 20-30 minutes, stirring occasionally, until fish is opaque and "cooked" by the acid.

  2. 3

    Add vegetables

    Drain about half the citrus juice. Add red onion, jalapeño, tomatoes, cucumber, and cilantro. Mix gently.

  3. 4

    Season and rest

    Season with salt and pepper. Refrigerate for 15 minutes to let flavors meld.

  4. 5

    Serve

    Just before serving, gently fold in diced avocado. Serve immediately with tortilla chips.

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Ceviche

Created by: Gather

Prep Time: 30m
0
Servings: 6

Ingredients

  • 1 lb fresh halibut, sea bass, or mahi-mahi, diced small
  • 1/2 lb fresh shrimp, peeled and diced
  • 1 cup fresh lime juice
  • 1/4 cup lemon juice
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 cucumber, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, diced
  • salt and pepper to taste
  • tortilla chips for serving

Instructions

  1. Prepare seafoodCut fish into small, uniform pieces (about 1/2-inch cubes). If using shrimp, cut into small pieces.
  2. MarinatePlace fish and shrimp in a glass bowl. Pour lime and lemon juice over seafood (it should be completely covered). Refrigerate for 20-30 minutes, stirring occasionally, until fish is opaque and "cooked" by the acid.
  3. Add vegetablesDrain about half the citrus juice. Add red onion, jalapeño, tomatoes, cucumber, and cilantro. Mix gently.
  4. Season and restSeason with salt and pepper. Refrigerate for 15 minutes to let flavors meld.
  5. ServeJust before serving, gently fold in diced avocado. Serve immediately with tortilla chips.

Notes & Tips

Ceviche is "cooked" by the acidity of citrus juice. Use the freshest fish possible (sushi-grade if available). Don't over-marinate or the fish will become tough and mushy.