CEVICHE! Super easy ceviche de pescado (fish ceviche) for summer!

fresh fish

🥗Healthier: sustainable fish

💰Cheaper: canned fish

Canned fish is often more affordable and has a longer shelf life.

lime juice

💰Cheaper: lemon juice

Lemon juice can be a more budget-friendly alternative.

cilantro

💰Cheaper: parsley

Parsley is often cheaper and can provide a similar flavor.

Slice 1 pound of firm white fish (halibut) into small bite-sized cubes and add to a large glass or non-reactive mixing bowl.

Juice 5 to 6 limes to get 1/2 cup of lime juice and add it to the bowl with the fish.

Add 3 tablespoons of lemon juice (optional) to the fish and lime juice mixture.

Cover the bowl and let the fish marinate in the fridge for 20 to 30 minutes until it turns opaque.

While the fish is marinating, dice 2 Roma tomatoes into small pieces.

Peel and dice 1 cucumber into small pieces.

Chop 1/2 small red onion to your preferred size (chunky or fine).

Dice 1 jalapeno pepper, removing the seeds for less heat if desired.

Chop 1/2 bunch of cilantro.

After 20 to 30 minutes, check the fish; it should be opaque and cooked through due to the lime juice.

Add the diced tomatoes, cucumber, red onion, jalapeno, cilantro, and 1 teaspoon of kosher salt to the marinated fish.

Stir all the ingredients together until well combined and vibrant in color.

Serve the ceviche in a bowl or individual portions in small glasses, optionally with tortilla chips on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens