Ceviche Recipe
Citrus marinated fish with pico de gallo
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Ingredients
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Ceviche Base
Pico de Gallo
Garnish
Method
Ceviche Preparation
- 1
- 2
Marinate the Fish
Pour the lime and lemon juice over the fish, ensuring all pieces are submerged. Add salt and black pepper, then gently mix to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, or until the fish turns opaque and is 'cooked' by the citrus juice.
Pico de Gallo Preparation
- 3
Combine Ingredients
In a separate bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, and minced jalapeño.
- 4
Season Pico de Gallo
Add lime juice and salt to the mixture, then stir to combine. Adjust seasoning to taste. Let the pico de gallo sit for 10-15 minutes to allow the flavors to meld.
Assembly
- 5
Combine Ceviche and Pico de Gallo
Once the fish is ready, drain any excess citrus juice and gently fold in the pico de gallo until well combined.
- 6
