Ceviche
A vibrant, refreshing raw fish dish cured in citrus juice with swappable proteins and fresh vegetables. Customize with your choice of seafood and regional flavor profiles.
Ingredients
Method
Pat the fish dry with paper towels and cut into ½-inch cubes. Place in a medium mixing bowl.
Pour ¾ cup fresh lime juice over the fish, stirring gently to coat evenly. The acid will begin to cure the fish immediately.
Let sit for 15–20 minutes, stirring occasionally, until the fish becomes opaque and firm (the citric acid 'cooks' the protein).
Add orange juice, diced red onion, cucumber, cilantro, minced garlic, and ginger (if using) to the cured fish.
Season with sea salt, black pepper, and hot sauce to taste. Stir gently to combine without breaking up the fish.
Drizzle with olive oil and top with sliced avocado. Serve immediately in chilled bowls with warm corn tortillas on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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