To make ceviche, start by slicing red onions and marinating them in lime juice and salt to remove bitterness. Cut fresh fish or shrimp into bite-sized pieces and toss them with the marinated onions. Add chopped cucumber, tomatoes, cilantro, and optional ingredients like avocado and chili peppers. Refrigerate the mixture for about 45 minutes to an hour to let the lime juice "cook" the fish or shrimp. Serve chilled with tortilla chips, in lettuce cups, or on tostadas.
Basic Ingredients
- Fresh fish (sea bass, snapper, halibut, or shrimp)
- Fresh lime juice (about 3/4 cup from 4-6 limes)
- Red onion, sliced
- Tomatoes, diced or halved grape/cherry tomatoes
- Cucumber, diced
- Fresh cilantro, chopped
- Optional: avocado, garlic, jalapeño or serrano chili pepper, olive oil, salt, and pepper
Steps to Make Ceviche
- Marinate onions in lime juice and salt to reduce bitterness.
- Dice the fish or shrimp and add to the marinated onions.
- Mix in tomatoes, cucumber, and cilantro.
- Refrigerate for 45-60 minutes so the lime juice "cooks" the protein.
- Add avocado just before serving to avoid browning.
- Serve with tortilla chips, lettuce cups, or as a plated appetizer.
Tips
- Use fresh, wild-caught fish for the best flavor.
- Fresh, ripe limes are crucial for a balanced taste.
- Adjust salt and lime juice to balance sourness and seasoning.
- Avoid bottled lime juice for best freshness.
This ceviche is a fresh, tangy, and light dish perfect for summer or as an appetizer.
