Fresh Ceviche
Fresh ceviche is easy to make and full of tangy flavor complete with creamy avocado.
Ingredients
- 1/2 red onion
- 1.5 lbs fresh white fish (cod, seabass, halibut), (see note 2)
- 1 cup fresh lime juice, (abour 7-9 limes)
- 3 cloves of garlic
- 2 habenero peppers
- 1/3 cup fresh cilantro, lightly packed
- 1 avocado
- 1 teaspoon salt
Instructions
- Prep Onion: Slice the red onion as thin as possible. Then soak the sliced red onion in a bowl of cold water while you prepare the rest of the recipe. This reduces the harshness of the red onion without removing the flavor.
- Slice, Dice and Squeeze: Cut the fish into cubes and put in a large bowl. Sprinkle the salt over the cubed fish. Mince garlic and habenero peppers and add to the bowl. Gently stir the fish, garlic and peppers to combine. Squeeze juice out of lime if haven't done so already. Strain the lime juice (optional) to remove any pulp. Add the lime juice to the bowl. Make sure as much of the fish is covered by the lime juice. Strain the sliced onions and add them to the bowl.
- "Cook" Fish: Cover the bowl of cubed fish and place in the fridge for 15 minutes. Then gently stir the cubed fish mixture and return to the fridge for an additional 10-15 minutes.
- Prep Toppings: About 10-15 minutes before serving, cut the avocado into cubes and roughly chop the fresh cilantro.
- Assemble and Serve: Once the ceviche is done "cooking" remove it from the fridge. Add the avocado and fresh cilantro to the bowl and gently stir to combine all ingredients. Serve immediately! Eat the ceviche as is or serve with tortilla chips for a little crunch!
Notes
Note 1: This recipe serves 6-8 as an appetizer.
Note 2: Make sure you get fish that is already skinned and deboned. Filets work very well.
Nutrition
Serving: 1cup | Calories: 164kcal | Carbohydrates: 8g | Protein: 21g | Fat: 6g | Cholesterol: 49mg | Sodium: 453mg | Fiber: 3g | Sugar: 2g
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