- 1 lb 450 g white fish skinless and raw, cut into 1/2" cubes (see tip)
- 1 1 fresh jalapeño, de-seeded and very thinly slicedfresh jalapeños, de-seeded and very thinly sliced
- ½ ½ red onion, very thinly slicedred onions, very thinly sliced
- ¼ ¼ , very thinly sliced, very thinly sliced
- 1 tbsp 1 tbsp salt
- ¾ cup 175 ml lime juice (about 2 tbsp / lime)
- 2 tbsp 2 tbsp lime juice
- 1 1 lime, cut into wedgeslimes, cut into wedges
- 4 tbsp 4 tbsp olive oil
- 4 tbsp 4 tbsp , minced
- Place the fish in a glass or ceramic container that has a lid. Mix in jalapeño, onion, bell pepper and salt.
- Pour the lime juice over it, arranging the ingredients so that it is all covered with lime juice.
- Cover with the lid and chill in the refrigerator for 3 hours, or until the fish turns a whiter color and looks slightly "cooked".
- Remove from the refrigerator and place in a colander to discard the juice.
- Rinse the fish and vegetables with ice cold water to get rid of excess acidity and salt.
- Place the fish in a serving dish.
- Mix the fish with the cilantro, and drizzle with olive oil and lime juice. Garnish with lime wedges.
Some examples of types of fish that work well in this dish are snapper, sea bass, pollack, halibut, or sole. Just make sure the fish you find is as fresh as possible.
Ceviche can be kept in the fridge for two to three days, but it does not freeze well so eat is up as soon as you can.