Description
A fresh and light ceviche recipe featuring sashimi-grade raw fish marinated in lime juice with fresh vegetables and herbs, perfect as a quick appetizer or light meal. This ceviche balances the sharp acidity of lime with creamy avocado and a hint of jalapeño heat, finished with a drizzle of extra virgin olive oil for added richness.
Ingredients
Scale
“Cooked” Fish
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chilli)
- 8 cherry tomatoes, halved (large ones quartered)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
Add Ins
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
- 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (or substitute chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes, ensuring uniform size for even ‘cooking’ in the lime juice.
- Toss in Lime and Marinate: Place the cubed fish in a bowl along with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss to combine all ingredients and let it marinate for 5 minutes, mixing gently once during this time to allow the fish to cure slightly in the citrus.
- Add Avocado and Serve: Sprinkle the salt over the marinated fish mixture, then fold in the cubed avocado, chopped coriander leaves, and drizzle with extra virgin olive oil. Stir gently to combine and serve immediately with corn chips or your preferred accompaniment.
- Consume Promptly: Ceviche is best consumed within 20 minutes after preparation as the fish continues to ‘cook’ in the lime juice and can become overly firm. Do not leave overnight to maintain food safety.
Notes
- Raw Fish: Use only sashimi-grade or sushi-grade fish labeled safe for raw consumption. Avoid snapper, grouper, some cods, or flounder as they can be tough when eaten raw.
- Salt: Use less table salt if substituting for kosher salt due to finer grain size.
- Extra Virgin Olive Oil: Though not traditional, adding olive oil balances the acidity and brings richness, enhancing the overall flavor.
- Leftovers: Not recommended to store leftovers due to food hygiene concerns.
- Nutrition: Nutritional values are calculated per serving assuming 5 servings of ceviche only.
Nutrition
- Serving Size: 1 serving (approx. 160g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
