Ceviche-Style Raw Fish with Citrus and Onions
Thinly sliced fresh fish marinated in bright citrus juice with red onion, a hint of chili, and a drizzle of oil. A quick, refreshing dish that's perfect for a light dinner or appetizer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
Ingredients
- 1 lb fresh white fish fillets (such as tilapia or snapper)
- 1 medium red onion
- 4 medium lime
- 1 medium lemon
- 1 small fresh chili (such as jalapeño or serrano)
- 2 cloves garlic
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Slice the 1 lb fish fillets thinly against the grain, about 1/4-inch thick. Arrange the slices in a single layer on a serving platter.
- 2
Thinly slice the 1 red onion into half-moons. Mince the 1 small chili and 2 garlic cloves. Scatter the onion, chili, and garlic over the fish.
- 3
Juice the 4 limes and 1 lemon into a bowl. Pour the citrus juice evenly over the fish, ensuring all pieces are coated. Sprinkle with the 1/2 tsp salt.
- 4
Let the fish marinate in the refrigerator for 10-15 minutes, until the fish turns opaque and firm to the touch.
- 5
Drizzle the 2 tbsp olive oil over the top just before serving. Serve immediately, straight from the platter.
Tools you’ll need
- sharp knife
- cutting board
- serving platter
- citrus juicer or reamer
- small bowl
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