⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

🍽 Ingredients

• 1 pound Fresh white fish fillets (such as snapper, sea bass, or halibut)
• 6-8, juiced Limes
• 1/2 cup Red onion, finely chopped
• 1/2 cup Fresh cilantro, chopped
• 1 teaspoon Ground cumin
• 1-2, finely minced Serrano or jalapeño pepper, finely chopped (optional)
• to taste Salt

📖 Instructions

1. First, prepare the fish. Rinse the fish fillets under cold water and pat them completely dry with paper towels. This is super important for preventing a watery ceviche! Any excess water can make the fish mushy.
2. Next, finely chop the red onion and cilantro and then set aside. If you've got those amazing, tiny Mexican chilies, add those too. We're talking about a party for your taste buds, so set the scene!
3. Now, the star of the show: the lime juice. If your limes are kinda wimpy, try to get extra juice from them to make sure it covers the fish completely and really marinates it. Squeeze enough lime juice into your large bowl to completely cover the fish.
4. Carefully slice the cleaned fish fillets into small, bite-sized pieces. Now, gently toss them into the lime juice, ensuring each piece is thoroughly coated. You want to make sure every piece of fish is having a citrusy spa day!
5. Gently stir in the chopped red onion and cilantro. It's a delicate dance, right? Make sure you’re not smashing the fish while you’re adding the fresh bits.
6. Give it a good taste test! Adjust seasoning as needed – a pinch of cumin and a dash of salt can take this recipe to the next level. Once it's perfectly seasoned, cover the bowl and place it in the refrigerator. Let the fish marinate for at least 30 minutes, or up to 2 hours. (But don't let it sit for ages!)
7. After the magic of marinating, give it another taste. Is the fish completely opaque? Does it taste delicious? Then it’s ready! Serve immediately with tortilla chips or tostadas. Enjoy the party of flavors!

📝 Notes

• Always use very fresh, high-quality fish. If the fish smells at all unpleasant, do not use it.
• Adjust the amount of lime juice depending on the acidity of your limes and the type of fish you're using. The fish should be fully covered by the juice.
• Allow the ceviche to marinate for at least 30 minutes but no more than 2 hours. If you leave it too long, the fish will become mushy.
• If you want a milder flavor, you can reduce the amount of chili peppers used.
• For a creamier ceviche, you can add a dollop of sour cream or avocado before serving