Classic Ceviche
Ceviche is a refreshing dish made with fresh fish marinated in lime juice, mixed with vibrant ingredients like red onion, chilli, and coriander. It's a light, zesty favourite perfect for any occasion!
Equipment
- Sharp chef’s knife
- Cutting board
- Citrus juicer or manual squeezer
- Large mixing bowl
Ingredients
- 500 g fresh white fish fillets sea bass, snapper, cod or similar, cubed
- 150 ml fresh lime juice about 6–7 limes
- 50 ml fresh lemon juice optional, for extra tang
- 1 medium red onion about 120g, thinly sliced
- 1 red chilli or jalapeño 10g, finely chopped
- 1 large tomato 120g, diced
- 1 medium cucumber 200g, peeled and diced
- 15 g fresh coriander roughly chopped
- 1 avocado optional, for garnish
- 5 g salt to taste
- 2 g black pepper to taste
Instructions
- Prepare the Fish: Ensure the fish is fresh and cut into uniform cubes (about 2cm each). Place them in a large bowl.
- Marinate the Fish: Pour the lime juice (and lemon juice if using) over the fish. Ensure all pieces are submerged.
- Cover with cling film and refrigerate for 20 minutes, allowing the citrus to "cook" the fish.
- Rinse and Slice Onion: Thinly slice the red onion and rinse in cold water to reduce its pungency. Pat dry.
- Add Vegetables and Seasonings: Once the fish is opaque and firm, drain most of the marinade (leave some for flavour).
- Add the onions, diced tomato, cucumber, chopped chilli, and coriander to the bowl. Mix gently.
- Season and Garnish: Season with salt and pepper to taste. Optionally, garnish with avocado slices.
- Serve: Serve immediately in chilled bowls, or plate with lettuce leaves or tortilla chips for added texture.
Notes
- Freshness is Key: Always use the freshest fish possible to ensure safety and the best flavour.
- Customise the Heat: Adjust the quantity and type of chilli to match your spice preference.
- Quick Rinse for Onions: Rinsing the onions in cold water keeps their flavour mild and crisp.
- Experiment with Additions: Try adding sweet potatoes, corn, or mango for unique twists.
- Safe Storage: Leftover ceviche should be consumed within a few hours to maintain its quality and safety
