⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 6 ounces Sushi-grade white fish (such as snapper or sea bass)
• 1/2 cup Lime juice
• 1/4 cup Orange juice
• 1/4 cup Red onion, finely chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 Avocado, diced
• 1/4 Jalapeño, seeded and minced (optional)
• 2 tablespoons Cilantro, chopped
• 1/2 cup Shredded green cabbage
• 1/4 cup Shredded carrots
• 2 tablespoons Mayonnaise
• 1 tablespoon Lime Juice

📖 Instructions

1. First, we need to prep the fish. Make sure your fish is super fresh, okay? We're talking sushi-grade, the best you can find. Pat it dry with paper towels—this is crucial to prevent a watery ceviche (nobody wants that!).
2. Dice the fish into small, roughly 1/2-inch cubes. Don't be too precise here; rustic is fine. Think of it as a ceviche art project!
3. Now, for the citrus magic! In a large mixing bowl, combine the lime juice, orange juice, and red onion. Add a pinch of salt and pepper, just enough to brighten the flavors without overwhelming everything.
4. Toss the fish gently into the citrus mixture. Try not to be too rough; you don't want to overwork the delicate fish pieces. Gently mix it all together.
5. Let it sit! This is where the patience comes in. Cover the bowl and let the ceviche marinate in the refrigerator for at least 30 minutes, up to 2 hours. The fish will gently ‘cook’ in the acidic citrus juices. That's right, no heat required.
6. While the fish is marinating, let's make the coleslaw. In another bowl, combine the shredded cabbage, carrots, red onion, and cilantro. If you aren't a big cilantro fan, use parsley instead, or just skip it!
7. In a small bowl, whisk together the mayonnaise, lime juice, and a touch of salt. Pour this creamy dressing over the coleslaw and gently combine, but again, go easy so you don't mush it up. We want that lovely crunch!
8. Once your ceviche has reached the perfect level of ‘cooked’ (about 1 hour), gently drain any excess liquid using a colander. Taste it for seasoning and adjust if needed. I often like to add a little more salt or a squeeze of lime juice at this point. You'll find your rhythm over time.
9. Now, the exciting part! Gently fold in the avocado, jalapeño (if you dare!), and cilantro into the ceviche. Again, less is more here, and don't over mix it!
10. Serve the ceviche in bowls or glasses. Spoon the coleslaw on top. Garnish with some lime wedges, extra cilantro, and perhaps a few tortilla chips. I've been known to add a sprinkle of chili flakes for those who love some heat.
11. Enjoy your amazing, freshly made ceviche with coleslaw! It tastes even better than it looks! So refreshing, so delicious, and perfect for a warm afternoon or to share with friends. If you want to make it even better, buy some of that really nice avocado. Trust me, it makes all the difference in the world!

📝 Notes

• Always use fresh, high-quality fish for ceviche. Don't substitute!
• Adjust the amount of jalapeño to your spice preference. Some people like it really spicy, while others prefer a milder dish.
• Feel free to experiment with different types of fish and vegetables. The beauty of ceviche is its adaptability!
• Make sure to use sushi grade fish!