Ceviche Clásico
Fresh fish "cooked" in citrus with tomato, onion, and cilantro - refreshing and bright
- 1 lbfirm white fish(snapper, sea bass, or halibut, sushi-grade)
- 1 cupfresh lime juice(about 8 limes)
- 0.25 cupfresh orange juice
- 1Roma tomato(seeded, diced)
- 0.5 cupred onion(thinly sliced)
- 1jalapeño(seeded, minced)
- 0.25 cupfresh cilantro(chopped)
- 1 tspkosher salt
- tostadas or tortilla chips(for serving)
- 1avocado(sliced, for serving)
Fish can be cut and refrigerated up to 4 hours before curing. Once cured, serve within 2 hours - fish will become mushy if over-cured.
- 1Cut fish into 1/2-inch cubes, removing any bloodline or skin
- 2Place fish in glass or ceramic bowl - avoid metal
- 3Cover with lime and orange juice - fish should be submerged
- 4Cover and refrigerate 25-45 minutes until fish is opaque throughout
- 5Drain fish, reserving some citrus juice
- 6Add tomato, onion, jalapeño, cilantro, and salt
- 7Toss gently and add back citrus juice to your liking
- 8Serve immediately on tostadas with sliced avocado
Use only sushi-grade fish - the citrus doesn't "cook" fish the same way heat does and won't kill all pathogens. The fish is ready when opaque throughout but still tender. Over-curing makes it tough and rubbery. Soak onion in cold water for 10 minutes to mellow its bite.
Ceviche is believed to predate European contact in the Americas, with origins along the Pacific coast of South America. The technique spread throughout Latin America, with each region developing its own style. Mexican ceviche typically includes tomato and is served on tostadas, distinguishing it from Peruvian versions served with sweet potato.