Ceviche✶⑥ Recipe

BREAKFAST brunch

1. 1

   Prepare the fish

   Rinse and pat dry the firm white fish. Cut into 1/2-inch (1.25 cm) cubes.

2. 2

   Cure the fish in lime juice

   Place the fish cubes in a glass or nonreactive bowl. Pour enough fresh lime juice to cover the fish completely (about 120 ml) and toss to ensure even coverage.

3. 3

   Chop produce

   Finely dice red onion and jalapeño. Roughly chop cilantro. Dice cucumber. Slice avocado just before mixing to prevent browning.

4. 4

   Marination time

   Let the fish marinate in lime juice for 10-15 minutes until opaque and slightly firm.

5. 5

   Combine ingredients

   Drain excess lime juice if desired. Add red onion, jalapeño, cilantro, and cucumber to the marinated fish; gently fold to combine. Season with sea salt to taste.

6. 6

   Finish with avocado and garnish

   Fold in diced avocado just before serving to prevent browning. If desired, drizzle a little of the remaining lime juice.

7. 7

   Serve

   Transfer ceviche to serving bowls. Top with shaved Fresno chili for heat and color. Serve with tortilla chips on the side.