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Ceviche

A bright and refreshing Peruvian appetizer featuring fresh white fish marinated in lime juice with red onion, jalapeño, tomatoes, and cilantro, served chilled with avocado.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Peruvian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb fresh firm white fish like snapper or halibut, diced
  • 1 cup fresh lime juice
  • 1/2 cup red onion finely chopped
  • 1 jalapeño seeded and minced
  • 1 cup diced tomatoes
  • 1/2 cup chopped cilantro
  • Salt to taste
  • 1 avocado sliced (for serving)

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Serving dishes
  • Measuring cups and spoons

Method
 

  1. Dice the fresh white fish into small, bite-sized pieces.
  2. Place the diced fish in a mixing bowl and pour the lime juice over it. Stir gently to coat evenly.
  3. Add the finely chopped red onion and minced jalapeño to the bowl. Mix to combine.
  4. Fold in the diced tomatoes gently to preserve their shape.
  5. Season the mixture with salt to taste and stir in the chopped cilantro.
  6. Cover the bowl and refrigerate the ceviche for at least 15 minutes to allow the flavors to meld.
  7. After marinating, stir the ceviche once more to redistribute the juices.
  8. Serve the ceviche chilled in bowls and top each serving with slices of avocado.

Notes

Always use sushi-grade fish and serve chilled for the best quality and texture.