Description
This Classic Ceviche Recipe features fresh white fish marinated in a vibrant citrus blend of lime, lemon, and orange juices, combined with crisp vegetables and creamy avocado. Perfect as a refreshing appetizer or light meal, this recipe highlights the bright, zesty flavors of Latin American coastal cuisine with a quick stovetop fish poaching step followed by cooling and marination for optimal taste and texture.
Ingredients
Scale
Fish and Marinade
- 1 pound white fish (such as seabass, cod, or sole), cut into ½-inch pieces
- ½ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 – 1½ teaspoons salt (to taste)
Vegetables and Garnishes
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1 cup tomatoes, finely diced
- 1 cup seedless cucumber, finely diced
- 1 cup avocado, finely diced
- ½ cup cilantro, finely chopped
Instructions
- Poach the Fish: Bring a large pot of water to a boil. Cut the fish into ½-inch pieces. Once the water is boiling, add the fish and cook for 1 minute, or until it’s cooked through and no longer translucent.
- Cool the Fish: Immediately remove the fish from the boiling water to stop the cooking process and immerse it in a large bowl filled with ice water. Once the fish is cool enough to touch, drain it in a colander to remove excess water.
- Marinate the Fish: In a large bowl, combine the lime juice, lemon juice, orange juice, olive oil, cooked fish, and salt. Gently stir the fish to coat it evenly with the marinade, being careful not to break the pieces. Refrigerate for 10 minutes to allow flavors to meld.
- Prepare and Add Vegetables: While the fish marinates, finely dice the tomatoes, cucumber, red onion, and jalapeño. Add these vegetables to the marinated fish mixture and stir gently. Marinate the combined mixture in the refrigerator for at least another 10 minutes.
- Add Avocado and Cilantro: Just before serving, gently fold in the diced avocado and chopped cilantro. Serve the ceviche chilled, accompanied by baked tortilla chips or over cooked chicken for a delicious meal.
Notes
- Use the freshest fish available to ensure safety and optimal taste.
- Adjust the amount of jalapeño according to your preferred spice level.
- Marinating the fish in citrus juice ‘cooks’ it chemically, so keep marinating times moderate to avoid mushy texture.
- Serve immediately after adding avocado to prevent browning.
- Leftovers should be stored in an airtight container and consumed within 24 hours for freshness.
