Description
This fresh and vibrant Ceviche recipe features sashimi-grade fish marinated in lime juice with jalapeños, red onion, cherry tomatoes, and coriander, balanced with creamy avocado and a drizzle of extra virgin olive oil. Perfect for a light appetizer or snack, it captures the bright flavors of coastal cuisine and is quick to prepare.
Ingredients
Scale
Cooked Fish
- 400 g kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped
- 8 cherry tomatoes, halved
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice
Add ins
- 1/2 tsp cooking/kosher salt
- 1 avocado, ripe, cut into 1.25 cm cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into 1.25 cm (1/2 inch) cubes, ensuring uniform size for even marination.
- Toss in Lime and Marinate: In a bowl, combine the fish cubes with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss the ingredients and let them marinate for 5 minutes, stirring gently once during this time.
- Add Avocado and Season: Sprinkle the cooking/kosher salt over the marinated fish mixture. Then add the cubed avocado, chopped coriander leaves, and drizzle with extra virgin olive oil. Gently stir everything together to combine the flavors.
- Serve Immediately: Serve the ceviche immediately to enjoy its fresh and vibrant texture. It’s delicious with corn chips or as a light starter. Avoid storing leftovers, as the fish will overcook and firm up after 20 minutes.
Notes
- Use only sashimi-grade or sushi-grade fish for safety and best texture; fresh fish not labeled sashimi-grade may not be safe to eat raw.
- Table salt is finer than cooking/kosher salt, so use half the amount if substituting.
- Extra virgin olive oil adds a subtle richness and balances the sourness of lime juice, though not traditional, it enhances flavor.
- Leftovers are not recommended due to food safety and texture changes as fish will continue to firm up beyond 20 minutes.
- Nutrition information assumes five servings of ceviche only; adjustments may be needed if serving with sides.
