Cooked - Ceviche

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ceviche

5.0

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating ( (Note 1))

¼ red onion (, very finely sliced using mandolin (so it "flops"))

2 tsp fresh jalapeño (, finely chopped (or green chilli) - add more or less for spiciness)

8 cherry tomatoes (, halved (large ones quartered))

¼ tsp black pepper

⅓ cup lime juice (, fresh (or lemon juice))

½ tsp salt (, cooking / kosher (or ¼ tsp table salt, Note 2))

1 avocado (, ripe, cut into 1.25cm / ½" cubes)

¼ cup coriander/cilantro leaves (, roughly chopped (sub chives))

2 tbsp extra virgin olive oil ((Note 3))

Cut fish: Cut fish into 1.25cm / ½" cubes.
Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🐟Ceviche

CuisineLatin American

Occasions🥙Light Meal🎊Party🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 14 weeks ago

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