Description
A fresh and vibrant traditional Mexican ceviche recipe featuring sashimi-grade fish marinated in lime juice with jalapeño, red onion, cherry tomatoes, avocado, and coriander.
Ingredients
Scale
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish
- 1/4 red onion, very finely sliced
- 2 tsp fresh jalapeño, finely chopped
- 8 cherry tomatoes, halved
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice
- 1/2 tsp cooking or kosher salt
- 1 avocado, ripe and cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped
- 2 tbsp extra virgin olive oil
Instructions
- Cut the sashimi-grade fish into uniform 1.25cm / 1/2″ cubes.
- In a bowl, combine the cubed fish with red onion, jalapeño, cherry tomatoes, black pepper, and lime juice. Toss gently.
- Set aside to marinate for 5 minutes, mixing gently once.
- Sprinkle the salt over the ceviche, then fold in the avocado, cilantro, and drizzle with olive oil. Stir gently.
- Serve immediately with corn chips or crostini.
Notes
- Ceviche is best consumed within 20 minutes to avoid overcooking the fish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg