Easy Fish Ceviche (Edit recipe)

ADDICTIVE. That’s the best word I can think of to describe this delicious recipe. Seriously, if you like ceviche, you will love this super easy recipe for fish ceviche. And if you’ve never tried ceviche before you’ve gotta try it! It’s like fresh salsa with marinated fish added to it! So good!

20 minutes

4 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	74
Fat:	1 g
Carbohydrates:	6 g
Protein:	12 g
Cholesterol:	40 g
Sodium:	275 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by Kit Hondrum

View original recipe

Serves: 8

Ingredients

1 lb Mahi Mahi Filet, can also use any white fish (sea bass, red snapper, or halibut) cut into small .5 inch pieces (~1.5cm), fresh
8-10 Lime, juiced
1 Red Onion, large, diced
3 Roma Tomato, seeds removed and diced
1 Jalapeño, seeds removed and minced
.5 cup Cilantro, leaves and stems (stems, chopped minced)
.25 cup Orange Juice, freshly squeezed
.75 tsp Sea Salt
Red Pepper Flakes, optional
2 Avocado, diced
1 Lime Zest
Cilantro, Extra leaves for garnish
Plantain Chips, can also use tostones, tortilla chips, or avocado shell for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate the fish. In a large bowl, combine fish pieces, onion, and lime juice. Toss well. Make sure the lime juice is covering all of the fish completely so that it "cooks" uniformly. If needed, use more lime juice to cover. Cover the bowl and refrigerate for 4 to 4.5 hours or until the lime juice has completely "cooked" the fish. The pieces of fish are done when they break apart easily, are opaque throughout, and look like they are no longer raw, just like when you are cooking with heat. Drain off the lime juice in a colander.
Prepare remaining ingredients. Just before the fish is done, start preparing the rest of the ingredients. In a large bowl, combine the tomatoes, jalapeño, cilantro, orange juice, and salt. Stir gently to combine.
Add fish to the tomato mixture and mix well. Taste and season with more salt and/or some red pepper flakes, if desired. Mix well again.
Add avocado just before you're ready to serve and toss very gently to combine.
Garnish with lime zest and extra cilantro leaves.
Serve with tortilla chips, tostadas, plantain chips, tostones, or even just in the avocado shell!

Notes

While the lime juice "cooks" the fish by breaking it down, it can still be a risk for young children, those with compromised immune systems, and pregnant women. // A great way to serve ceviche that everyone can enjoy is to cook the fish sous-vide prior to beginning this recipe! It will still have the same great texture and taste, but it will be truly cooked before beginning. // Cilantro stems actually have much more flavor than the leaves so make sure to mince those up and add them to the recipe! // Some jalapeños are spicier than others. If you are sensitive to spice, make sure to taste test your jalapeño before adding it to the recipe. And if you really like it spicy, feel free to add more than one! // Look for avocados that are just ripe for this recipe. If they are overripe they will be too difficult to dice up.