August 8, 2018 1 min to read
My Favorite Ceviche
Category : bdg recipes
This spicy lime and citrus mixture, makes a perfect dinner on a hot summer night. While ceviche is typically served cold, bring this out of the fridge about 30 minutes before serving so the flavors come out.
- 3/4 pound fresh, skinless snapper, bass, or halibut, cut into 1/4-inch dice
- 1 1/2 cups fresh lime juice
- 1 medium white onion, chopped into 1/2-inch pieces
- 2 medium-large tomatoes (about 1 pound), seeded, chopped into 1/2-inch pieces
- 2 jalapeños, stemmed, seeded and finely chopped
- 1/2 of a small jicama (peeled and cut into 1/4-inch dice)
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh orange juice
- 1 large ripe avocado, peeled, pitted and diced
- Tortilla chips for serving
In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice, and onion. Use enough juice to cover the fish and allow the fish to float freely. Cover and refrigerate for 2-3 hours depending on desired doneness*, until a cube of fish no longer looks raw when broken open. Drain in a colander.
In a large bowl, mix together the tomatoes, jalapeños, jicama, cilantro, and olive oil. Stir in the fish and season with salt, about 1/2 teaspoon. Add the orange juice. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
*The smaller the dice, the less time the fish needs in the lime juice.
Serves 2-3 for dinner or more as an appetizer.
This recipe is an adaptation of Rick Bayless’ Classic Ceviche. You can find his recipe over on Food and Wine.