Cooking with Styles: Baja ceviche

fresh fish

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp offers a similar texture while canned tuna is more affordable.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion adds freshness while white onion is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides crunch without the heat, and banana pepper is often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: substitute with additional tomatoes

Mashed peas can mimic creaminess, while extra tomatoes keep the dish fresh.

Dice 0.5 pounds of halibut into bite-sized pieces and place in a bowl.

Squeeze about 0.5 cups of lime juice and 0.25 cups of lemon juice over the fish until fully submerged.

Add a good healthy pinch of kosher salt and toss the fish to soak in the citrus mixture.

Dice red onion finely and add to the fish mixture.

Dice Persian cucumber and add to the mixture, noting they are less watery and have fewer seeds.

Remove the seeds from Roma tomatoes, then dice the flesh and add to the mixture.

Peel and dice mango, adding it to the mixture, being careful with the skin.

Mince garlic and add to the mixture.

Remove seeds from Serrano chilies, dice them, and add to the mixture, being cautious not to touch your eyes afterward.

Add chopped cilantro, including the tender stems, to the mixture.

Add about 1 tablespoon of olive oil and a large pinch of salt to the mixture.

Mix all ingredients together until well combined and colorful.

Let the ceviche marinate for another half hour.

Just before serving, dice avocado and fold it into the ceviche.

Serve chilled with tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level: