Ceviche is a dish that seems to be Mexican initially but has long spread throughout the world. The main components are citrus juice, raw fish, and herbs. Accompaniment – most often mango and avocado, but there are many variations, completely different components are allowed.
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Salad |
| Cuisine | Mexican |
Ingredients
Ingredients- fresh fish (salmon, tuna, Dorada, etc.) – fillet 250 g
- lemons – 2-3 pieces
- onion (preferably purple or shallot) – 1 piece small
- tomato – 1 pc (if there is, then cherry, then 3-4 pieces)
- garlic – 1 clove (optional)
- cilantro – a small bunch (optional, but highly desirable)
- coarse black pepper (or a mix of peppers)
- fresh chili (optional)
- salt
- honey or sprite (optional)
- avocado (optional)
Print Recipe
Pin Recipe Instructions
- We send fresh fish to the freezer for 10 minutes – it freezes a little and it will be easier to cut it.
- Squeeze juice from lemons (without pulp and seeds).
- Finely chop the onion, cilantro, chili, tomato, very finely garlic and add it to lemon juice. Salt and pepper a little. Mix a little.
- Cut the fish into cubes of about 1 cm or less. Add this to the lemon juice mixture and the rest. Stir, put in the refrigerator.
- Ceviche is marinated in the refrigerator for 3-4 hours (the smaller the pieces, the faster). It must be mixed from time to time. In a finished ceviche, the fish – in the case of mahi-mahi, for example – goes from pinkish transparent to white and opaque.
- Serve ceviche as a salad or as a cocktail salad, or with corn or other chips or corn tortillas. Or you can make a ceviche sandwich. By the way, if you have an avocado, you can cut it in ceviche.
Enjoy your meal!
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