Fresh Ceviche Recipe

Name: Amaya Modern Mexicans Fresh Ceviche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh firm white fish (e.g., sea bass, halibut, snapper), skinned and boned; 1 cup fresh lime juice (about 8–10 limes); 2 tbsp fresh lemon juice (optional, brightens flavor); 1 tsp kosher salt; 1 tsp granulated sugar (optional, balances acidity); 1 small red onion, very thinly sliced; 2 medium roma or vine tomatoes, seeded and diced; 1 small jalapeño or serrano chile, seeds removed for milder heat, finely chopped; 1 cup fresh cilantro, chopped; 1 small cucumber, peeled, seeded and diced (optional for crunch); 1 tbsp extra-virgin olive oil; 1 medium ripe avocado, diced; 1 tsp freshly ground black pepper; 8 pieces tortilla chips or tostadas, for serving; 4 leaves lettuce leaves (optional, for plating)

Inspired by Amaya Modern Mexican

Time45m

Serves4

a culinary adventure

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Ingredients

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Ceviche

1 lb fresh firm white fish (e.g., sea bass, halibut, snapper), skinned and boned

1 cup fresh lime juice (about 8–10 limes)

2 tbsp fresh lemon juice (optional, brightens flavor)

1 tsp kosher salt

1 tsp granulated sugar (optional, balances acidity)

Vegetables & Herbs

1 small red onion, very thinly sliced

2 medium roma or vine tomatoes, seeded and diced

1 small jalapeño or serrano chile, seeds removed for milder heat, finely chopped

1 cup Fresh cilantro, chopped

1 small cucumber, peeled, seeded and diced (optional for crunch)

Finish & Serving

1 tbsp extra-virgin olive oil

1 medium ripe avocado, diced

1 tsp freshly ground black pepper

8 pieces tortilla chips or tostadas, for serving

4 leaves lettuce leaves (optional, for plating)

Method

Ceviche

Prepare the fish

Rinse the fish under cold water and pat dry with paper towels. Using a sharp knife, cut the fish into uniform 1/2-inch cubes so they will 'cook' evenly in the citrus.

Place the fish cubes in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and lemon juice over the fish, ensuring juice covers the fish by at least 1/4 inch. Stir in kosher salt and sugar (if using).

Cover the bowl with plastic wrap and refrigerate. Let the fish marinate 20–30 minutes for small cubes (1/2 inch) or up to 45 minutes for larger pieces. The fish is ready when it turns opaque and firm to the touch. Do not over-marinate or it will become tough.

Vegetables & Herbs

While the fish is marinating, prepare the vegetables. Very thinly slice the red onion and rinse briefly under cold water if you prefer to mellow the bite; drain well. Seed and dice the tomatoes and cucumber. Remove seeds from the chile for milder heat and finely chop.

Combine the sliced onion, diced tomatoes, diced cucumber, chopped chile, and chopped cilantro in a separate bowl. Lightly toss to mix.

Finish & Serving

When the fish has 'cooked' in the citrus and is opaque, drain off about half of the citrus liquid from the bowl (reserve some if you like it juicier). Gently fold the marinated fish into the vegetable-herb mixture.

Add the extra-virgin olive oil and freshly ground black pepper. Taste and adjust seasoning with more salt or a squeeze of lime if needed.

Gently fold in the diced avocado just before serving to prevent it from browning and becoming mushy.

Serve the ceviche chilled on a platter over lettuce leaves or in individual bowls with tortilla chips or on tostadas. Provide extra lime wedges and cilantro on the side.