In preparation for Cinco de Mayo, I’ll be posting healthy Mexican inspired recipes all this week. First up, ceviche! My husband recently came back from the Bahamas with 3 Yeti coolers full of Mahi Maui so this ceviche recipe has been a go-to recipe to deplete some of our fish supply! You can make this recipe with any white fish.
Ingredients
- 1 pound white fish
- 1 ½ cups fresh lime juice
- 2 – 3 tomatoes, small dice
- 1 white onion, small dice
- 3 jalapeno peppers (or Serrano peppers if you want more heat), seeds and veins removed, minced
- 1/3 cup cilantro, chopped
- 1 ½ tablespoon sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado, diced
- Salt & pepper to taste
Directions
- Dice the fish into bite size pieces
- Combine the fish and the lime juice. There should be enough lime juice so the fish is completely covered and floating in the lime juice
- Allow the fish to “cook” in the lime juice in the refrigerator for at least 30 minutes or up to 4 hours. The fish should turn completely white and appear cooked
- Meanwhile dice/mince the tomatoes, jalapenos, onions and cilantro and combine in a bowl
- Once the fish is cooked, combine the fish and the prepared vegetables. Add the sugar, olive oil, a few tablespoons of the lime juice and season with salt and pepper
- Add the diced avocado right before serving so it does not begin to brown
- The ceviche can be enjoyed on its own or with tortilla chips
