There are few things that feel as fresh, effortless and instantly impressive as a really good ceviche. It’s the kind of dish that tastes like sunshine, salty air and a vacation mindset — yet somehow comes together with almost no cooking at all. This is my husband’s go-to ceviche recipe:
INGREDIENTS
Fresh fish or shrimp or scallops (sea bass, wahoo, red snapper, corvina, dorado or mahi mahi)
Tomatoes
Avocado
Red onion
Cilantro
Fresh juice of 3 limes and 1 lemon
Garlic salt, pepper and a dash of olive oil
PREPARATION
- Slice the red onion and toss in a bowl with salt, pepper and lime & lemon juice, coating well.
- Add the fish, garlic salt and and gently mix.
- Add the chopped tomatoes, cilantro and olive oil and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt. Serve with plantain or tortilla chips.
