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Ingredients
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Ceviche
Garnish (optional)
Method
Ceviche
- 1
- 2
Add citrus and season
Pour the fresh lime juice and lemon juice over the cubed fish until the pieces are just submerged. Add the kosher salt, ground black pepper, and the optional pinch of ground cumin. Gently stir to combine so all pieces get coated.
- 3
Marinate
Cover the bowl and refrigerate. For a quick ceviche, chill for 20–30 minutes until the fish turns opaque throughout and feels firm. For a firmer, more fully 'cooked' texture, marinate 1–2 hours. Do not exceed 3 hours for best texture and food safety.
- 4
Prepare vegetables
While fish is marinating, thinly slice the red onion and place in a small bowl of cold water for 5–10 minutes to mellow harshness, then drain and pat dry. Seed and finely chop the jalapeño (leave some seeds if you want more heat). Seed and dice the tomato and cucumber if using. Roughly chop the cilantro.
- 5
Combine and adjust seasoning
When the fish is opaque and firm to your liking, drain off about half of the citrus liquid (reserve a little to keep moist). Add the drained red onion, chopped chile, diced tomato and cucumber, and most of the cilantro to the fish. Gently fold to combine. Taste and adjust seasoning with additional salt or a squeeze of lime if needed.
- 6
- 7
Serve
Spoon the ceviche into chilled bowls or onto tostadas. Garnish with remaining cilantro or microgreens and lime wedges. Serve immediately with tortilla chips or tostadas.
Safety & Notes
- 8
Use the freshest possible fish labeled sushi- or sashimi-grade if available. Keep everything cold during preparation and consume within 24 hours. Marinating times vary with acid strength and fish thickness; shorter times give a more tender texture.
