15-Min Ceviche — Citrus-Cured Fish
Raw fish cured in fresh lime juice with red onion, cilantro, and a touch of heat. The acid cooks the seafood in minutes — no stove needed. Serve cold with saltines or crispy chips.
- Total time
- 15 min
- Servings
- 2
- Calories
- 198
- Protein
- 34g
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Ingredients
- 1 lb firm white fish (halibut, sea bass, or snapper), cubed into 3/4-inch pieces
- 6 whole fresh limes (juiced)
- ½ medium red onion, thinly sliced
- ½ cup fresh cilantro, chopped
- 1 whole serrano chile (or jalapeño), minced
- 1 tsp kosher salt
Instructions
- 1
Place cubed fish in a bowl. Pour lime juice over until fish is submerged. Stir gently to coat all pieces evenly.
- 2
Let sit at room temperature for 10 minutes. Fish should turn opaque and firm as the acid cures it.
- 3
Stir in sliced red onion, cilantro, minced serrano, and salt. Taste and adjust seasoning.
- 4
Serve immediately in chilled bowls. Spoon some of the citrus broth over each serving.
Tools you’ll need
- mixing bowl
- knife
- cutting board
- citrus juicer or reamer
- serving spoon
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