While ceviche has become increasingly popular in the United States, it has been a staple in the Mexican kitchen for decades. Traditionally fresh fish is “cooked” by the acid of lime juice and flavored with red onion, jalapeño, and cilantro. Ceviche makes a fresh and light start to any meal. This is a good basic ceviche recipe, but feel free to make it your own by adding other aromatic ingredients, such as fresh ginger or tomato.
Recipe information
Yield
serves 4
Ingredients
Preparation
Marinate the Fish
Step 1
Combine the fish, onion, and jalapeño in a nonreactive (ceramic, glass, or plastic) bowl and pour in the lime juice. Make sure all of the fish is covered in juice.
Step 2
Take a piece of plastic wrap large enough to cover the entire surface of the dish and press onto the fish mixture to create a plastic barrier between the fish and the air. Next, cover the entire bowl with a second layer of plastic wrap and refrigerate for at least 3 hours or up to 8 hours.
Season the Ceviche
Step 3
Season the ceviche with the salt and stir well. Cover again with both layers of plastic wrap and return to the refrigerator for another hour.
Add the Avocado and Cilantro
Step 4
Mix in the avocado and cilantro. Taste and adjust the seasoning if needed.
Garnish and Serve
Step 5
Serve the ceviche on a large platter or in individual dishes. Top the dish with sprigs of cilantro and accompany with tortilla chips.
Cooking Notes
Step 6
TECHNIQUES
Step 7
Chopping an Avocado
Step 8
The easiest way to chop an avocado is in its skin. But first you have to slice it in half. Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter. Twist the avocado open by gently pulling on each half.
Step 9
Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed. Twist the knife a bit to dislodge the seed.
Step 10
Finally, chop the avocado by taking the tip of your knife and drawing a grid onto the avocado flesh. Keep in mind that the tighter the grid, the smaller the dice. Make sure the tip of the knife reaches the skin of the avocado. Use a spoon to scoop out the chopped avocado.
Step 11
ADVANCE PREPARATION
Step 12
The ceviche is best eaten the day it is made, but you can hold it for up to 2 days in the refrigerator. For best results, keep the ceviche wrapped under the two layers of plastic wrap.
