Fish Ceviche

Name: Fish Ceviche
Yield: serves 4
Ingredients: 1 pound firm white fish fillet (such as snapper, mahi mahi, sea bass, or tilapia), cut into 1/4-inch cubes; 1/4 red onion, thinly sliced; 1 jalapeño, stemmed, seeded (optional), and finely chopped; 1 cup lime juice (about 14 limes); 1 teaspoon salt, plus more as needed; 1 avocado, pitted and chopped; 1 cup lightly packed cilantro leaves, chopped, plus sprigs of cilantro for garnish; Tortilla chips

December 9, 2011

While ceviche has become increasingly popular in the United States, it has been a staple in the Mexican kitchen for decades. Traditionally fresh fish is “cooked” by the acid of lime juice and flavored with red onion, jalapeño, and cilantro. Ceviche makes a fresh and light start to any meal. This is a good basic ceviche recipe, but feel free to make it your own by adding other aromatic ingredients, such as fresh ginger or tomato.

Recipe notes

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