Ceviche

Serves:
Serves 2-4.
Prep Time:
Total Time:
3.3
Rated 3.3 out of 5
3.3 out of 5 stars (based on 176 reviews)
Excellent19%
Very good20%
Average37%
Poor19%
Terrible5%
Print Recipe

Ingredients

1/2 pound white fish or shellfish. In the last two weeks I've made versions with scallops, grouper, halibut, and shrimp.
3 limes, juiced
1 lemon, juiced
1 orange, juiced
1 clove of garlic, diced
1/2 jalapeno, diced
1/4 red onion, diced
1 Tablespoon cilantro, diced
1 Teaspoon fresh ginger, diced (optional)
1/2 medium tomato, diced (catching on to the diced thing?)
1/2 avocado, diced
1/2 mango, diced
Salt and pepper

Directions

1) Prep the seafood. If the seafood has skin on it, cut it off.

2) Dice up the seafood into small cubes. I recommend about 1/4-1/8 inch cubes.

3) Add juices to a bowl with the seafood. The liquid should just cover the seafood.

4) Chop all your additional ingredients (garlic, jalapeno, onion, cilantro, ginger, tomatoes, etc).

5) Add it all to citrus and seafood mix (leaving out the avocado and mango).

6) Add a pinch of salt and pepper at this point. Be sure to adjust for salt and pepper at the end too.

7) Let the ceviche sit for at least 30 minutes but an hour or two would be a good idea.

8) Drain out most of the citrus.

9) Add the chopped avocado and mango and mix it all up!

10) Serve with very thin baguette (toasted lightly for 5 minutes or so) or tortilla chips.