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Best Ceviche

A light and refreshing dish showcasing fresh seafood, perfect as a starter or light meal.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Light Meal
Cuisine: Latin American, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Ceviche
  • 1/2 unit red onion, thinly sliced
  • 1 to 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup fresh lime juice (4 to 6 limes), freshly squeezed
  • 1 to 2 clove garlic cloves, very finely minced
  • 1 unit fresh serrano or jalapeño chili pepper, seeded and very finely chopped
  • 1 pound fresh fish (sea bass, red snapper, etc.), diced into 1/2 inch cubes
  • 1/4 to 1/2 cup fresh cilantro, chopped
  • 1 cup grape or cherry tomatoes, sliced or cut in half
  • 1 cup diced cucumber
  • 1 tablespoon olive oil (optional)
  • 1 unit semi-firm avocado, diced (optional)

Method
 

Preparation
  1. Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper, and lime juice, coating well.
  2. Add the fish, garlic, and fresh chilies to the mixture, and gently mix everything together.
  3. Then, add the tomatoes, cucumber, cilantro, and olive oil, and give it a gentle stir.
  4. Allow the ceviche to marinate in the refrigerator for at least 30 minutes (the ideal marinating time is 45 to 60 minutes) to develop the flavors.
  5. Before serving, taste the ceviche and adjust the salt and heat according to your preference.
  6. If you decide to add avocado, gently fold it in right before serving.
  7. To make the optional avocado sauce, blend all ingredients in a blender until smooth.
  8. Serve the ceviche with tortilla chips or in mini tostadas, tacos, or lettuce cups.

Notes

Ceviche is best when eaten fresh. Store leftovers in an airtight container in the refrigerator for about two days. It is not recommended to freeze ceviche as the texture can become mushy.