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Classic Ceviche
Created by: Howcan Team
Ingredients
- 1 lb fresh white fish fillets, cut into small cubes
- 1 cup fresh lime juice
- 1/2 red onion, thinly sliced
- 1-2 jalapeno peppers, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt to taste
- Tortilla chips for serving
Instructions
- In a glass or ceramic bowl, combine the fish cubes and lime juice. Make sure the fish is completely submerged in the lime juice. Cover and refrigerate for 15-20 minutes, or until the fish is opaque and has a firm texture.
- Once the fish is 'cooked' in the lime juice, drain off the excess lime juice.
- Add the sliced red onion, chopped jalapeno peppers, and chopped cilantro to the fish. Mix gently to combine.
- Gently fold in the diced avocado and season with salt to taste.
- Serve the ceviche immediately with tortilla chips and enjoy!
Ceviche is a traditional dish originating from Peru, where fresh raw fish is marinated in citrus juices, typically lime or lemon, and mixed with onions, chili peppers, and other seasonings. This method of preparing fish dates back to pre-Columbian times when the Incas used the acidic juice from the tumbo fruit to marinate their seafood. Over time, the dish has evolved and spread throughout Latin America, with each region adding its own unique twist. Renowned chefs like Gastón Acurio have popularized ceviche globally, and today, the best versions can be found in coastal regions like Lima, Peru, and along the beaches of Ecuador. The key to a perfect ceviche lies in using the freshest fish and achieving the right balance of acidity and spice. While traditional recipes call for fish, variations with shrimp, octopus, or even mushrooms are also popular. Whether enjoyed in a high-end restaurant or from a street food vendor, ceviche is a vibrant and flavorful dish that captures the essence of Latin American cuisine.
20 min
4
150 calories
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