Citrus-Cured Fish Ceviche
Raw fish cured in citrus juice with diced vegetables and fresh herbs. Served chilled as a light, tangy appetizer or starter.
Ingredients
Method
Cut fish into 3/4-inch cubes and place in a medium bowl. Finely dice red onion, cucumber, and jalapeño; chop cilantro.
Pour fresh lime juice over fish cubes, ensuring they are submerged. Add salt and pepper. Gently toss to coat evenly.
Refrigerate uncovered for 15–20 minutes, until fish is opaque and firm, shaking gently halfway through. Do not over-cure.
Fold in diced red onion, cucumber, and jalapeño. Stir in cilantro and olive oil.
Taste and adjust salt and pepper. Transfer to chilled serving bowls. Top with orange segments and avocado if using. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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