"!Como Hacer Ceviche Hondureño Autentico, fácil y Refrescante!'

fresh fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without heat, while banana pepper is a budget-friendly alternative.

Cut 10 to 12 limes to extract juice until you have 1 cup of lime juice.

Cut white fish (Barramundi) into small cubes using a knife or scissors.

Place the fish cubes into a bowl.

Squeeze lime juice over the fish until fully submerged.

Add about 1 teaspoon of salt to the fish and mix well to ensure it adheres.

Cover the fish with lime juice and refrigerate for more than 1 hour or overnight for best results.

After marinating, check the fish; it should turn white and firm, indicating it is 'cooked'.

Slice red onion into julienne strips or cubes, depending on preference, and add to the bowl.

Dice cucumber and add to the mixture.

Dice tomato and add to the mixture.

Add one jalapeño, diced, or adjust to taste based on spice preference.

Chop cilantro finely and add to the mixture.

Add more lime juice if desired, and optionally add juice from sour orange for extra flavor.

Dice avocado and add to the ceviche mixture.

Season with black pepper, cumin, and Tajín for added flavor.

Add Worcestershire sauce for extra taste.

Mix all ingredients well and let rest for about 15 minutes before serving.

Taste and adjust seasoning if necessary, adding more salt or Tajín as desired.

Serve the ceviche with plantain chips, crackers, or warm white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens