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Citrus-infused Ceviche
Created by: Howcan Team
Ingredients
- 1 lb fresh white fish fillets, such as tilapia or sea bass, cut into small cubes
- 1 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 1 small red onion, thinly sliced
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1 tomato, diced
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions
- In a glass or ceramic bowl, combine the fish, lime juice, lemon juice, and orange juice. Make sure the fish is completely submerged in the citrus juices. Cover and refrigerate for 15-20 minutes, or until the fish is opaque and 'cooked' by the acidity of the juices.
- Once the fish is 'cooked', drain off most of the citrus juices, leaving just enough to keep the ceviche moist. Add the red onion, jalapeno, cilantro, avocado, and tomato to the bowl with the fish. Season with salt and pepper to taste.
- Gently toss the ingredients together until well combined. Taste and adjust seasoning if necessary.
- Serve the citrus-infused ceviche immediately with tortilla chips or tostadas. Enjoy!
Citrus-infused ceviche has a rich history dating back to ancient Peru, where it was believed to be created by the Moche people. This dish gained popularity in the 19th century when Japanese immigrants introduced lime to the traditional recipe, enhancing its flavor. Renowned chefs like Gastón Acurio have elevated ceviche to new heights, making it a staple in Peruvian cuisine. Today, the best citrus-infused ceviche can be found in Lima, Peru, where fresh fish is marinated in lime and orange juice, mixed with onions, cilantro, and aji peppers. The key to a perfect ceviche lies in using the freshest fish and balancing the citrus flavors.
20 min
4 servings
150 calories
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