Amberjack Ceviche Recipe

Prepare the fish

Rinse the amberjack under cold water and pat very dry with paper towels. Trim away any remaining connective tissue and slice the fillet into 1/2-inch cubes. Place the cubes in a ceramic or glass bowl large enough to hold them comfortably.

Make the citrus marinade

In a separate bowl combine the fresh lime juice and lemon juice. Whisk in the sugar, sea salt, and freshly grated ginger (if using) until dissolved. Taste briefly and adjust salt — the citrus should be bright and slightly salty to help 'cook' the fish.

Marinate the fish

Pour the citrus marinade over the amberjack cubes, making sure pieces are submerged and evenly coated. Cover the bowl and refrigerate for 20–25 minutes, stirring gently once at 10–12 minutes to ensure even curing. The fish should appear opaque and slightly firm when done; avoid over-marinating to prevent a mealy texture.

Prepare aromatics

While the fish marinates, finely dice the red onion, Fimmey Nardello pepper, and jalapeño. Place them in a small bowl and toss with the olive oil and chopped cilantro. Season with the remaining 1/4 tsp black pepper and adjust salt to taste.

Combine and finish

After the fish has cured, drain off about half of the citrus liquid (leave enough to keep the mix moist and flavorful). Gently fold the onion, pepper and cilantro mixture into the amberjack. Taste and adjust seasoning with additional salt or a splash more lime if needed. Let sit refrigerated for 5 minutes to marry flavors.

If using homemade taro chips, fry or bake them until crisp and cool them on paper towels. If using store-bought, ensure they are fresh and crisp.

Spoon the ceviche into a shallow bowl or onto individual serving spoons. Arrange taro chips around the ceviche or serve them on the side for scooping.

Garnish with microgreens or small cilantro sprigs, extra thin slices of Fimmey Nardello pepper for color and a lime wedge on the side. Drizzle a tiny additional teaspoon of olive oil over each portion if desired.

Serve immediately so the taro chips remain crisp. Leftover ceviche can be refrigerated up to 24 hours but texture and brightness are best within the first few hours.