Use any firm, non-oily, white-fleshed fish (snapper, grouper, flounder, sea bass) and for best results, use fish the day it is purchased.
Ingredients
- 4 fish fillets
- 1½ cup fresh lemon/lime juice (best to use a combination of lemon and lime)
- 1 large red or purple onion, diced small
- 2 medium-size fresh jalapeños, seeded and deveined, diced fine
- 2 large ripe but firm tomatoes, diced small
- ½ cup fresh cilantro, finely chopped
- ½ teaspoon salt
Preparation
Cut fish into small bite-sized pieces. In a bowl, combine fish and lemon/lime juice and stir until fish is fully covered. Cover and allow to marinate in the refrigerator for at least 2 hours.
Add rest of ingredients to the bowl and stir. Serve immediately in a serving bowl placed over ice, with tortillas or chips. If you want to get fancy, scoop the ceviche onto individual plates, top with sliced avocado and cilantro and serve with crisp corn tortillas.
Note: This is a party-sized recipe. For a smaller portion, cut the recipe in half but make sure the fish is completely covered in the lemon/lime juice for the marinade.
About this recipe
Recipe and photo courtesy of Limón y Sal
