Meal
Ingredient
Occasion
Ceviche
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
Use the freshest fish you can find and pair with chopped mango, a variety of lemon and orange citrus, onion, cilantro, and avocado – you’ll have a vibrant, tangy, and sweet appetizer that others will beg you for the recipe. Ask your fish market for local, line caught fish.
Use the freshest fish you can find and pair with chopped mango, a variety of lemon and orange citrus, onion, cilantro, and avocado – you’ll have a vibrant, tangy, and sweet appetizer that others will beg you for the recipe. Ask your fish market for local, line caught fish.
Directions
Step 1
Cut fish using a large sharp chef’s knife into small pieces and place into bowl. Add remaining ingredients including onion, mango, baby tomatoes, jalapeños, and cilantro.
Step 2
Cut lemons and oranges in half and juice them into the bowl of ingredients. Season with salt and pepper. Toss well so that everything is evenly coated with juice. Taste and season with more salt if necessary.
Step 3
Let marinate in the fridge for 20+ minutes. The longer the ceviche marinates, the more “cooked” the fish will be. Garnish with avocado when ready to serve.
Note
Ceviche is best enjoyed the same day it’s prepared, but can be eaten the next day as well.
Notes
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