Description
This vibrant and refreshing ceviche recipe highlights sashimi-grade fish marinated in fresh lime juice with jalapeño, red onion, and cherry tomatoes, finished with creamy avocado, coriander, and a drizzle of extra virgin olive oil. Perfect for a light appetizer or a summer dish, this quick and easy ceviche combines tangy, spicy, and creamy flavors to create a balanced, elegant seafood experience.
Ingredients
Scale
“Cooked” Fish
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chili) – adjust for spiciness
- 8 cherry tomatoes, halved (large ones quartered)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
Add-ins
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
- 1 ripe avocado, cut into 1.25cm / 1/2” cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (substitute with chives if desired)
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into 1.25cm / 1/2 inch cubes, ensuring uniform size for even marination.
- Toss in Lime and Marinate: In a bowl, combine the cubed fish, finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss to coat all ingredients evenly. Set aside for 5 minutes, stirring gently once to allow the lime juice to “cook” the fish slightly.
- Add Avocado and Serve: Sprinkle the salt over the marinated fish mixture, then add the cubed avocado, roughly chopped coriander, and drizzle with extra virgin olive oil. Gently stir to combine without mashing the avocado. Serve immediately, ideally with corn chips or your preferred side.
- Storage Note: Consume within 20 minutes as the fish will overcook and texture will change. Do not store leftovers overnight for food safety.
Notes
- Raw Fish: Use only sashimi-grade or sushi-grade fish for safety and best flavor. Fresh does not always mean safe to eat raw; check with your fishmonger. Examples of great ceviche fish include kingfish, tuna, or sea bass. Avoid tougher raw fish like snapper, grouper, cod, or flounder.
- Salt: Table salt is finer than kosher salt; use half the amount if substituting.
- Extra Virgin Olive Oil: Though not traditional, olive oil rounds out the flavor and adds a luxurious touch that balances the acidity of lime juice.
- Leftovers: Not recommended to keep leftovers due to food safety concerns and texture degradation.
- Nutrition: Nutritional values are estimated per serving assuming 5 servings.
Nutrition
- Serving Size: 1 serving (approx. 140g)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 35 mg
