This Fish and Lime Ceviche recipe is one of my favorite ways to have lunch on a hot summer day. It also requires no heat to cook the raw fish as the lime (or lemon if you prefer) “cooks” the meat for you. Just be sure to choose fish that is fresh from a reputable store or use frozen. Freshness really does matter.

If you’ve never tasted or heard of fish and lime ceviche you may wonder what all the fuss is about. Ceviche is a typically South American dish (it probably originates in Peru) that over the centuries has made its way up through Central America, Mexico and beyond. Ceviche is basically raw fish, shrimp or other seafood that is marinated in lime and/or lemon juice and other ingredients. The lime or lemon “cooks” the fish and it is one of my favorite tasting meals/appetizers. Here’s how to make ceviche:

Fish and Lime Ceviche

• 1-1.5 pounds tilapia, sea bass, flounder, catfish or other fresh, white fleshed fish. Fish should be fresh with no off oder and from a reputable seller or you may use thawed frozen fish from your grocer’s freezer.
• 1 small onion, chopped finely but not minced
• 1 garlic clove, minced
• 1/4-1/2 cup chopped fresh cilantro
• 1 cup fresh lime juice (see instructions for a tip)
• 2 tsp salt
• 1 small or medium avocado, cubed (optional)
• 1 Roma tomato, chopped (optional)
• jalapeno, aji or other pepper to taste, may use jarred/canned (optional)
• corn chips for serving (I prefer Santitas) or you may use tostadas

Because you are essentially making a dish to eat with raw meat it is essential that all surfaces, utinsles, and preparation area is completely clean and preferably sanitized. Other than that, let’s begin!

First, cube raw fish by first cutting across the grain and then with the grain. You don’t have to cut it this way, but it makes it easier. Place in a clean serving bowl.

Next, chop the onion and place with the fish in serving bowl.

Add chopped cilantro.

And then the salt.

At this point you may add the optional ingredients to the fish mixture.

Pour lime juice evenly over mixture and then toss to fully incorporate. To quickly make one cup of lime juice, take 6-8 medium limes, quarter them, then add them and one cup of water to a blender, and blend for 10 seconds (peel and all). Strain through a fine wire mesh strainer or cheesecloth.

Loosely cover and allow to sit at room temperature (68-72 degrees F) for two hours and then place in fridge for at least two more hours or until thoroughly chilled. Ceviche is ready to eat when fish meat turns white and is opaque. Alternatively, you may use peeled, deveined shrimp in place of fish.