Classic Ceviche Recipe
Ceviche, also cebiche is a Latin American seafood dish that may have originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon, and spiced with chilli pepper or other seasonings including chopped onions, salt, and coriander.
Yield: 8 serves
Materials
- 1 pound skinless snapper, bass, halibut, or other ocean fish cut into 1/2-inch dice
- 1 ½ fresh lime juice
- 1 medium white onion, chopped into 1/2-inch pieces
- 2 medium large tomatoes
- Fresh hot green chiles chopped into 1/2-inch pieces
- ⅓ cup cilantro chopped
- ⅓ cup chopped pitted green olives
- 1-2 tbsp extra-virgin olive oil
- Salt
- 3 tbsp fresh orange juice or ½ tsp sugar
- 1 large ripe avocado peeled and diced
Instructions
- In a glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish.
- Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
- In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon.
- Add the orange juice or sugar. Cover and refrigerate if not serving immediately.
- Just before serving, gently stir in the diced avocado.
