chillyfillmores
Emma Keys
1 lb fresh white fish (snapper, halibut, or sea bass) 1 cup fresh lime juice (about 8–10 limes) 1/2 red onion, finely sliced or diced 1 medium tomato, diced 1–2 jalapeños, finely chopped (adjust to heat preference) 1/4 cup fresh cilantro, chopped Salt, to taste Optional Add-ins: 1 avocado, diced 1/2 cucumber, peeled and diced 1 tbsp orange juice, for added sweetness Black pepper, to taste
Ingredients
01
Use firm, fresh, sashimi-grade white fish like snapper, halibut, or sea bass. Freshness is crucial for both safety and flavor.
02
Cut the fish into small, even cubes. Smaller pieces allow the citrus to penetrate quickly and evenly, ensuring a well-marinated ceviche.
03
Cover the fish with fresh lime juice. The acidity “cooks” the fish. Marinate in the refrigerator for 15 to 30 minutes, until opaque.
04
Add finely chopped red onion, diced tomato, jalapeño, and cilantro. Mix gently to avoid breaking down the texture of the fish.
05
Add salt to enhance flavor. You can also add pepper or a splash of orange juice for sweetness to balance the acidity if desired.