Ceviche Recipe

Cutting the Fish

Start by cutting the fresh fish into small, bite-sized cubes (about 1/2-inch pieces).

Marinating the Fish

Place the fish cubes in a glass or ceramic bowl. Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Add 1 tsp of salt. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the fish appears opaque and slightly firm.

Chopping the Onion and Jalapeño

While the fish is marinating, finely chop the red onion and jalapeño pepper. If you prefer less heat, remove the seeds from the jalapeño before chopping.

Chopping the Tomato and Cilantro

Dice the tomato and roughly chop the cilantro leaves.

Combining Ingredients

Once the fish is fully marinated, drain off some of the excess lime juice if desired. Add the chopped onion, jalapeño, tomato, and cilantro to the bowl with the fish. Gently toss everything together until well combined.

Serving

Taste and adjust seasoning with additional salt or lime juice if needed. Serve immediately with sliced avocado on top and tortilla chips on the side, if desired.