Fresh Ceviche with Lime Citrus
Silky raw fish "cooked" in bright citrus juice with red onion, cilantro, and a touch of heat. A vibrant Peruvian classic.
- Total time
- 30 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 1.5 lb sushi-grade sea bass or flounder, diced
- 1 cup fresh lime juice
- ¼ cup fresh lemon juice
- ¼ cup fresh orange juice
- ½ whole red onion, thinly sliced
- 1 whole serrano chile or jalapeño, minced
- ⅓ cup fresh cilantro, chopped
- 1 tbsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 serving corn or plantain chips for serving
Instructions
- 1
Place the diced fish in a glass or ceramic bowl and add the lime juice, lemon juice, and orange juice, stirring gently to coat all pieces evenly. The citrus acid will cook the fish, turning it opaque within 15-20 minutes.
- 2
Add the sliced red onion and minced chile directly to the fish and citrus mixture, stirring carefully to distribute evenly. Let sit in the refrigerator for 15-20 minutes, until the fish is just opaque and firm throughout but still delicate.
- 3
Drain the excess citrus liquid from the bowl (reserve 2-3 tbsp if you prefer it wetter), then season with kosher salt and black pepper to taste. Stir in the fresh cilantro and drizzle with extra virgin olive oil.
- 4
Transfer to a chilled serving dish or individual glasses and serve immediately with corn tortilla chips, plantain chips, or simply with thinly sliced avocado and fresh lime wedges on the side.
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