Citrus Ceviche Recipe
Latin American · Main course · 20 min total
A bright and refreshing ceviche made with fresh fish marinated in a medley of citrus juices, perfect as a light appetizer or main course.
20
min prep
min prep
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh white fish fillets (such as sea bass or snapper), diced into 1/2-inch cubes
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/2 cup finely chopped red onion
- 1 jalapeño pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1 medium tomato, seeded and diced
- 1 avocado, diced
- Salt and pepper to taste
Instructions
- In a non-reactive bowl, combine the diced fish with lime, lemon, and orange juices. Ensure fish is fully submerged. Cover and refrigerate for 15-20 minutes, until fish is opaque and 'cooked' through.
- While fish marinates, prepare the other ingredients: chop red onion, mince jalapeño, chop cilantro, dice tomato, and dice avocado.
- Drain most of the citrus juice from the fish, reserving about 2 tablespoons. Add the reserved juice back to the fish.
- Gently fold in the red onion, jalapeño, cilantro, tomato, and avocado. Season with salt and pepper to taste.
- Serve immediately in chilled bowls or with tortilla chips.
Tips
- Use the freshest fish possible, preferably sushi-grade, for best flavor and texture.
- Adjust the amount of jalapeño to your spice preference.
- Store any leftovers in an airtight container in the refrigerator for up to 1 day; the ceviche will continue to marinate and soften.
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