Citrus Ceviche

Citrus Ceviche
Recipe type: Fish
Cuisine: Mexican
  • 1 lb raw firm white fish - Examples: tilapia, cod, haddock, etc.
  • ½ cup lime juice
  • ½ cup lemon juice
  • ½ cup sweet onion, finely diced
  • ½ cup Roma tomatoes, finely diced
  • 1 jalapeno pepper, seeds removed, minced
  • 1 tsp sea salt
  • 1 tsp dried oregano flakes
  • ½ tsp cumin
  • 2 Tbsp olive oil
  • 1 ripe avocado, diced
  • ½ cup chopped fresh cilantro
  1. Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
  2. Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
  3. Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
  4. The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.


Citrus Ceviche was last modified: May 27th, 2014 by Chef