Simple Ceviche

The first time I tasted ceviche, I loved the fresh, spicy tang of this perfect summertime fish dish.  The combination of citrus and seafood always appeals to me and red onion, cilantro and avocado are the perfect complement.  I was at first amazed by the chemistry of the lime juice actually “cooking” the fish—but that’s exactly what happens—so if you haven’t made this before, don’t panic—you didn’t skip a step.  The only trick to this dish is to buy the freshest fish available—and if there isn’t any to be found—don’t make this.  I only serve this for special occasions—fresh halibut in my market can cost $20 or more a pound, so this is a splurge—but worth every bite.

Simple Ceviche

6 Servings
1 pound very fresh boneless, skinless halibut or other firm light fish
½ small red onion, thinly sliced
1 teaspoon freshly ground black pepper
¾ cup freshly squeezed lime juice
kosher salt
1 small ripe avocado, pitted, peeled and cut into ½-inch cubes
2 to 3 tablespoons cilantro leaves
1. Cube the fish into ½-inch pieces and place in a glass bowl.
2.  Add the red onion, black pepper and lime juice.  Mix well, cover and refrigerate for an hour, stirring about every 15 minutes.
3. Just before serving, add a teaspoon of kosher salt to the ceviche and mix well.
4. Spoon the mixture into a shallow bowl or deep serving platter and gently stir in the avocado and cilantro leaves.  Serve in small glass or ceramic bowls with small forks.

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7 Responses to Simple Ceviche

  1. M. says:

    this looks absolutely delicious…I love ceviche but I’ve never made it at home….it seems like something easy prepare.

  2. Susan says:

    Dear M,
    It is easy–the only trick to buy the absolutely freshest fish available. Thanks for stopping by.

  3. OOOOh this looks good. I love Cevice. I also love the way you have presented this in a glass rather than on a plate. Very nice. I will make this for sure.

  4. Lizzie says:

    Thanks to you, I’ve finally found a use for those silly stemless wine glasses and the recipe looks perfectly balanced. Might have to sub something for the halibut tho as it’s currently hovering around $25/pound …

  5. Susan says:

    Lizzie, the day I posted this, the halibut at my Whole Foods was on sale…so I heartily agree that it is a splurge even then…happily, you can make ceviche with any fresh, firm, white fish–and I love it with scallops also–so there are usually some good options at the fish counter. Thanks so much for writing.

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