Ceviche
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Servings
5 - 6
-
Calories
188 kcal
-
Cuisine
South American, Mexican
Ceviche
Description
The Ceviche recipe relies on 400g of cube-cut kingfish, which is softened by marination in fresh lime juice within minutes. The acid gently "cooks" the fish, giving it a tender yet slightly firm texture. Combined with thinly sliced red onion, jalapeño, and cherry tomatoes, the flavors play between bright citrus, mild heat, and fresh herbaceous notes from coriander. The olive oil adds a subtle smoothness that mellows the sharpness of the lime. This preparation does not use any heat but depends on acidity and freshness for flavor and texture.
Serving ceviche immediately ensures the fish remains tender and safe to eat, as prolonged exposure to lime will lead to overcooking and textural changes. This dish works well as a light starter or snack, especially when paired with crisp corn chips to add a contrasting crunch. It highlights delicate sashimi-grade fish suitable for raw consumption.
When choosing fish, ensure it is sashimi-grade for safety. The recipe suggests various alternatives such as tuna or sea bass. The addition of oil, while not traditional, balances the sourness of the lime. Leftovers are not recommended due to food safety concerns and the risk of overcooking the fish through continued marination.
Ingredients
"Cooked" fish:
- 400g / 14 oz kingfish Note 1, or tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion , very finely sliced using mandolin (so it "flops")
- 2 tsp jalapeño finely chopped (or green chilli) - add more or less for spiciness, fresh
- 8 cherry tomato halved (large ones quartered
- 1/4 tsp black pepper
- 1/3 cup lime juice , fresh (or lemon juice)
Add ins:
- 1/2 tsp salt , cooking / kosher (or 1/4 tsp table salt, Note 2)
- 1 avocado , ripe, cut into 1.25cm / 1/2" cubes
- 1/4 cup Coriander leaves roughly chopped (sub chives, aka cilantro leaves
- 2 tbsp extra virgin olive oil (Note 3)
Instructions
- Cut fish: Cut fish into 1.25cm / 1/2" cubes.
- Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
- Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
- Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
Notes
- Use only sashimi-grade fish clearly labeled for raw consumption to ensure safety.
- Enjoy ceviche immediately after preparation as prolonged marination will overcook the fish.
- Fresh lime juice acid-cooks the fish quickly, so do not extend marinating beyond recommended times.
- The extra virgin olive oil adds balance to the dish by softening lime acidity.
- Serve with corn chips or similar to add textural contrast to the tender fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188cal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 295mg | 12% |
| Potassium | 451mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
