Memorial Day Recipe: Fresh Fish Ceviche

By Marlissa Hernandez

This is a favorite at my house. It’s not only delicious, but low cal. It’s refreshing and can be prepared a day in advance!

Fresh Fish Ceviche

Serves 6 as an appetizer  

Heat is not used to cook the fish in this dish—the acid in the citrus juice cooks it.

Ingredients

• 1 pound FRESH skinless fish fillets (tuna, halibut, sea bass, tilapia pretty much any white fish) the fish should be no thicker than 1/3 inch thick, and cut into ½ inch square pieces
• 1 teaspoon grated lime zest from 1 lime
• ½ cup juice from 4 limes (must be fresh squeezed)
• ½ cup juice from 4 lemons (must be fresh squeezed)
• 1 Serrano Chile (small), stemmed, seeded, and minced
• ¼ cup extra-virgin olive oil (optional)
• 2 medium fresh organic tomatoes diced
• 1 medium red onion finely diced
• 1 bunch minced fresh cilantro leaves (leaves only no stems)
• 2 Avocado’s diced
• Salt
• Fresh Ground black pepper
• Tortilla Chips
• Tapatio (or your favorite hot sauce)

Instructions

• Remove all bones from the fish, and slice into 1/2-inch squares about 1/3 inch thick, it’s okay if it’s thinner but, make sure it’s not thicker.
• Stir the lime zest, lime juice, lemon juice, serrano, and 1/2 teaspoon salt together in a medium ceramic or glass bowl. Gently stir in the fish, cover with plastic wrap, and refrigerate until firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time. Make sure the juice is covering all the fish. This will cook the fish. You can also leave in fridge over night.
• Remove from refrigerator and stir in the oil, tomatoes, onion, cilantro and avocado. Season with salt and pepper to taste before serving.

Serve with tortilla chips and hot sauce (I prefer Tapatio Hot Sauce).

Enjoy!

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