Ceviche Recipe

Name: Gocha's Breakfast Bars Ceviche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh firm white fish (sea bass, halibut, snapper), skin removed and cut into 1/2-inch cubes; 1 cup fresh lime juice (about 8–10 limes), strained; 2 tbsp fresh lemon juice, strained; 1 tsp kosher salt; 1 tsp granulated sugar; 1 medium red onion, very thinly sliced; 2 medium roma (plum) tomatoes, seeded and diced; 1 whole jalapeño, seeded and minced (or serrano for more heat); 1 cup fresh cilantro, chopped; 1 medium ripe avocado, diced (optional); 1 tbsp extra-virgin olive oil; 1 tsp ground black pepper; 8 pieces tostadas or tortilla chips, for serving

Inspired by Gocha's Breakfast Bar

Time45m

Serves4

Make Ceviche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb fresh firm white fish (sea bass, halibut, snapper), skin removed and cut into 1/2-inch cubes

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

2 tbsp fresh lemon juice, strained

1 tsp kosher salt

1 tsp granulated sugar

1 medium red onion, very thinly sliced

2 medium roma (plum) tomatoes, seeded and diced

1 whole jalapeño, seeded and minced (or serrano for more heat)

1 cup Fresh cilantro, chopped

1 medium ripe avocado, diced (optional)

1 tbsp extra-virgin olive oil

1 tsp ground black pepper

8 pieces tostadas or tortilla chips, for serving

Method

Ceviche

Prepare fish

Rinse the fish under cold water and pat dry with paper towels. Trim away any remaining sinew. Cut the fish into uniform 1/2-inch cubes so they marinate evenly. Place the cubed fish in a medium glass or ceramic bowl (avoid reactive metal).

Add citrus and cure

Pour the strained fresh lime juice and lemon juice over the fish until the pieces are mostly submerged. Stir gently to coat. Sprinkle the kosher salt and sugar evenly over the fish and stir once to incorporate. Cover the bowl with plastic wrap and refrigerate. Marinate 20–30 minutes for a slightly opaque, tender ceviche; up to 45 minutes if you prefer firmer, fully opaque fish. Stir once halfway through to ensure even 'cooking.'

Prepare aromatics and vegetables

While the fish is curing, thinly slice the red onion and place the slices in a small bowl of cold water with a pinch of salt for 5 minutes to remove bite; drain and pat dry. Seed and finely dice the tomatoes. Seed (if desired) and finely mince the jalapeño. Chop the cilantro and dice the avocado; keep the avocado aside and add at the end so it doesn't brown.

Combine and season

After the fish has marinated for the chosen time, pour off about half of the citrus liquid if you prefer a less soupy ceviche, or leave it for a more saucy result. Add the drained red onion, diced tomatoes, minced jalapeño, and chopped cilantro to the bowl with the fish. Drizzle the olive oil over the mixture. Gently fold to combine so the fish cubes remain intact. Taste and adjust: add the black pepper and additional salt if needed. If the ceviche is too sharp, stir in up to 1 teaspoon more sugar or a splash more olive oil.

Finish with avocado and rest

Fold in the diced avocado gently to avoid mashing. Let the combined ceviche rest in the refrigerator 5–10 minutes to let flavors meld but not long enough for the avocado to discolor.

Serve

Spoon the ceviche onto tostadas or into shallow bowls and serve immediately with tortilla chips on the side. Garnish with a little extra cilantro and a grind of black pepper if desired. Consume within 2–3 hours for best texture and safety.