While ceviche may be more of a summer-y dish, the amount of citrus juice needed to execute it screams peak winter produce. Customize this ceviche recipe by using your favorite fish, and serve it however you’d like: tacos, with plantain chips, on tostadas, or even piled high on sweet potatoes!
It’s Tuesday, which typically means we’re having tacos/mexican night at my house. I recently made this citrus-y, bright ceviche and couldn’t get enough.. it’s a perfect dish to star peak winter produce (citrus), but will also transport you to the tropics.. much needed at this time of year. Serve it in tacos or on tostadas with guacamole for a fabulous taco Tuesday!!!
Ceviche consists of fish and/or shellfish that is marinated in citrus juice (in this recipe: lemon and lime juice). The acid from the citrus “cooks” the fish, doing all the work for you! Add your fresh chopped vegetables + herbs for a refreshing appetizer or light meal/side dish.
The dish is super simple to make, and is extremely addictive. Make sure to use very fresh fish from a good source!! I used wild halibut here, but you can use any firm white fish or shellfish, such as: cod, snapper, mahi mahi, shrimp, or scallops (or a combination!)
Full recipe below, adjust ingredients to your liking. Choose your own adventure/customizations! Enjoy <3
For the Ceviche:
Fresh firm white fish of choice, such as halibut or cod, sliced into 1/2 inch cubes (skinless) - can also use diced scallop or shrimp
Freshly squeezed lime juice, to cover fish, + juice of 1 lemon
Persian cucumbers, diced
Tomatoes of choice, Roma recommended, diced
Jalapeño, grated or finely diced
Cilantro, chopped
Red onion, finely chopped or thinly sliced
2 cloves garlic, grated
Mint or parsley, chopped (optional)
Diced avocado, (optional but recommended)
Orange zest and/or juice, (optional- adds a touch of sweetness)
Salt + pepper, to taste
Tostadas, guacamole, taco shells, plantain chips, and/or sweet potatoes, for serving
Start by slicing your fish into ½ inch cubes (or smaller). Add to a large bowl, then cover with citrus juice. Add the juice of a lemon first, then lime juice to cover the rest of the fish.
Add in the rest of your ingredients (minus the avocado if using), toss to combine. Press down lightly on the top of the ceviche to ensure that the fish is covered in the citrus juice. Marinate ceviche in the fridge for approximately 30-60 minutes, or until fish is opaque all the way through. I recommend stirring/mixing fish around a couple of times as it’s “cooking” in the acid to ensure all fish pieces are coated evenly in the lemon/lime juice.
Once fish is opaque, taste and add salt/pepper if needed, to balance the citrus. Gently fold in your diced avocado, then serve immediately with your vessel of choice. I love a crunchy tostada moment here: spread some guacamole or crema onto a tostada shell, then spoon some ceviche on top. Dig in! Ceviche is best enjoyed immediately after making for best texture and freshness.
I hope you love this refreshing recipe! It’s a great intermission from all of the hearty soups and stews for winter.. if you’re like me and are a summer gal at heart (and in desperate need of some summer sun), I promise this one will transport you to a tropical beach vacation.
Tag me or comment below if you make this recipe; it’s a great recipe to have on hand year-round!!
Have a wonderful Tuesday friends <3
With love,
Abigail