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

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

1. We send fresh fish to the freezer for 10 minutes – it freezes a little and it will be easier to cut it.
2. Squeeze juice from lemons (without pulp and seeds).
3. Finely chop the onion, cilantro, chili, tomato, very finely garlic and add it to lemon juice. Salt and pepper a little. Mix a little.
4. 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.
5. 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.
6. 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!