The Ingredients

  • 450 grams fresh white fish fillets (such as tilapia, sea bass, or halibut), diced into small cubes
  • 4-5 limes, juiced
  • 1 lemon, juiced
  • 1 small red onion, thinly sliced
  • 1-2 medium tomatoes, diced
  • 1-2 jalapeño peppers, seeded and minced (adjust according to your preference for spiciness)
  • 15 grams fresh cilantro (Coriander Leaves), chopped
  • Salt and pepper to taste
  • Optional: avocado slices, corn kernels, cucumber slices for garnish

The Method

  • Serves 3-4
  • Prepare the Fish: Rinse the fish under cold water and pat dry with paper towels. Cut the fish into small, bite-sized cubes and place them in a glass or ceramic bowl.
  • Marinate the Fish: Pour the lime and lemon juice over the fish, making sure the fish is fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour. The fish should turn opaque and "cook" in the citrus juice during this time.
  • Prepare the Vegetables: While the fish is marinating, prepare the other ingredients. Thinly slice the red onion, dice the tomatoes, mince the jalapeño peppers, and chop the cilantro.
  • Combine Ingredients: After the fish has marinated, drain off most of the citrus juice (leaving just a little to keep the ceviche moist). Add the sliced red onion, diced tomatoes, minced jalapeño peppers, and chopped cilantro to the bowl with the fish. Gently toss everything together until well combined. Season with salt and pepper to taste.
  • Chill and Serve: Cover the ceviche again with plastic wrap and refrigerate for another 15-30 minutes to allow the flavors to meld together. When ready to serve, garnish with avocado slices, corn kernels, or cucumber slices if desired.
  • Serve Fresh: Serve the ceviche cold, either as an appetizer with tortilla chips or as a main dish accompanied by rice or salad.

Order your ingredients here from Bubbas Bray

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