Ceviche, if unfamiliar, hails from the coastal regions of Central and South America, popular from Mexico down to Peru and beyond. There are many versions, and depending on where you are, it will take on the local flavors. Two ingredients, fresh fish and lime juice, seem to be the common denominator among the different regions. This recipe is basic and simple, and once you master it, play around with adding other ingredients.
Or simply serve Ceviche in a bowl with good tortilla chips like we do at home when we’re not catering. Simple, easy, refreshing….. and so good for you!
Hope your having a fabulous week!
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 4
- 1 pound fresh fish- sea bass, corvina, tilapia, or hamachi – diced into ¾ inch cubes
- 2-3 garlic cloves finely minced
- 1- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- ¼ Cup fresh cilantro chopped
- 1 fresh serrano or jalapeño chili pepper seeded and finely chopped
- ¾ Cup fresh lime juice ( 4-6 limes) freshly squeezed
- ½ Red onion very thinly sliced, salted, and rinsed
- 1 Cup grape or cherry tomatoes, cut in half
- 1 Cup diced cucumber
- 1 T olive oil ( optional)
- 1 semi firm Avocado- optional
- Avocado sauce:
- ⅔ C Avocado
- ⅓ C cilantro
- 2/3 C water- plus more as needed
- 1 T olive oil
- ½ teaspoon kosher salt
- 1 tsp coriander
- ⅛ C lime juice
- 2 garlic cloves
- cracked pepper
- Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
- Place fish, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
- Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt. If adding avocado, gently fold it in last, making sure to use one that is not too soft.
- To make Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.