simple cod ceviche

simple ceviche - almost makes perfect

i crave ceviche pretty often around here. as i talk about frequently – i looove mexican food and i love fish so come on. also this is the easiest recipe to do ever because you basically chop some stuff and set a timer.

oh and squeeze 45 limes.

ceviche limes

simple ceviche
adapted from rick bayless

you’ll need
1 pound fresh, skinless fish, cut into 1/2-inch dice
1 1/2 cups fresh lime juice (he says 3 or 4, i say buy a dozen to make sure you have enough juice)
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1 to 2 tablespoons extra-virgin olive oil (optional)
1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
tortilla chips for serving

in a glass or stainless steel bowl, combine the fish, lime juice and onion. use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. drain in a colander. (you can save a couple tablespoons if you like it a little juicy like i do and pour it back in once the other ingredients are in there)

in a large bowl, mix together the tomatoes, green chiles, cilantro and optional olive oil. stir in the fish and season with salt, about 1/2 teaspoon. add the sugar. cover and refrigerate if not serving immediately. just before serving, gently stir in the diced avocado. garnish the ceviche with cilantro leaves before serving.

simple ceviche -- almost makes perfect

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  1. I love ceviche too but never make it at home. You inspired me to try it out. Thanks for sharing.

    1. glad to hear that jodie! it’s SOOOO easy and SOOOO good.