The Best Ceviche Recipe! Recipe

Name: The Best Ceviche Recipe! Recipe
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Yield: 4
Cuisine: Latin American
Ingredients: ½ a red onion, thinly sliced, with the grain; 1-1½ teaspoons kosher salt, start with 1, add more to taste; ¼ teaspoon black pepper; ¾ cup fresh lime juice (4-6 ripe limes), freshly squeezed; 1-2 garlic cloves, very finely minced (use a garlic press); 1 fresh serrano or jalapeño chili pepper, seeded and very finely chopped (start conservatively, more to taste); 1 pound fresh fish (sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi), diced into ½ inch cubes; ¼-½ cup fresh cilantro, chopped; 1 cup grape or cherry tomatoes, sliced or halved (or 1 cup diced tomatoes); 1 cup diced cucumber; 1 tablespoon olive oil (optional); ⅔ cup avocado; ⅓ cup cilantro; ⅔ cup water (plus more as needed); 1 tablespoon olive oil; ½ teaspoon kosher salt; 1 teaspoon coriander; 2 tablespoons lime juice; 1 garlic clove; Cracked pepper to taste

frommysimpledish.com mysimpledish.com/the-best-ceviche-recipe-recipe

This vibrant ceviche recipe features fresh fish marinated in lime juice with bold flavors from red onion, garlic, chili peppers, cilantro, and crisp vegetables. With an optional creamy avocado sauce, it makes a refreshing and light appetizer or meal perfect for warm weather.

1 min

cook 1 min

Latin American

3.8 (89)

Ingredients

Instructions

Slice the red onion thinly with the grain and toss it in a bowl with kosher salt, black pepper, and fresh lime juice. Make sure the onions are well coated to help soften their bite and infuse flavor.
Add the diced fresh fish, very finely minced garlic, and chopped serrano or jalapeño chili pepper to the bowl. Gently mix to evenly distribute all ingredients without mashing the fish.
Incorporate the sliced tomatoes, diced cucumber, chopped cilantro, and optional olive oil into the mixture. Stir everything lightly then cover and refrigerate for at least 30 minutes; 45 to 60 minutes is optimal to allow the fish to “cook” and firm up in the lime juice.
Before serving, taste the ceviche and adjust salt and chili heat as needed. If desired, fold in diced avocado gently right before serving to keep it fresh and prevent bruising. You may add a small pinch more salt after adding avocado.
In a blender, combine avocado, cilantro, water, olive oil, kosher salt, coriander, lime juice, garlic clove, and cracked pepper. Blend until smooth, adding a little more water or olive oil to get the blender running if needed. Serve alongside or drizzle over the ceviche.