Ceviche has to be one of my favourite dishes.
This refreshing dish features fresh white fish marinated in zesty citrus juices. Each bite is a burst of tangy, savoury goodness that transports you to coastal shores. Perfect for a light meal or a vibrant appetizer at your next gathering.
Ceviche is a culinary delight that captures the essence of summer!
Yield 6
Mis en Place
1 pound Fresh Skinless Halibut or Bass , cut into ½-inch cubes or slightly smaller
1 1/2 C. Fresh Lime Juice
1 White Onion, finely chopped
2 Large Tomatoes, finely chopped
2 Serrano Chiles or 1 to 2 Jalapeños, stemmed, seeded and finely chopped
1/4 C. Fresh Cilantro, chopped
1/4 C. Pitted Green Manzanilla Olives
2 Tbsp. Olive Oil
Salt
3 Tbsp. Orange Juice, freshly squeezed
1 Large Avocado, peeled, pitted and diced
For Serving
Tostadas or Tortilla Chips
Cilantro for garnish
Step 1
Marinate the Fish
In a glass or stainless steel bowl, combine the fish, lime juice and onion.
You’ll need enough juice to cover the fish fully, too little juice means unevenly “cooked” fish.
Cover and refrigerate for roughly 1 hour until a cube of fish no longer looks raw when broken open.
Pour into a sieve and drain off the lime juice.
Step 2
Combine Flavours
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and olive oil.
Stir in the fish, then taste and season with salt.
Add the orange juice and extra lime juice if needed.
Cover and refrigerate if not serving immediately.
Step 3
Serve
Just before serving, delicately stir in the diced avocado.
For serving, you have several options:
Set out your ceviche in a large bowl and let people spoon it onto individual plates to eat with chips,
or serve ceviche in small bowls or large shells as I have done and serve tostadas or chips alongside,
or pile the ceviche onto tostadas and pass around.
Be sure to garnish with additional cilantro.
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