This ceviche is the perfect summer meal - you can make it ahead and it doesn't need to be cooked!
- 1 pound firm, white fish or shellfish see note
- 1 teaspoon lime zest
- ½ cup lime juice 4 limes
- ½ cup lemon juice 4 lemons
- 1 small red bell pepper stemmed, seeded and minced
- 1 small jalapeno pepper stemmed, seeded and minced
- 1 clove garlic minced
- 1 teaspoon salt, plus more to taste as needed
- 2 Tablespoons extra virgin olive oil
- 4 scallions thinly sliced
- 4 Tablespoons cilantro minced
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
Remove any skin and bones from the fish. If using shellfish, remove shells and/or tails. Slice fish fillets into ⅓" thick slices (8mm), then cut into 1" pieces.
Mix fish, lime zest, lime and lemon juice, bell pepper, jalapeno, garlic, and ½ teaspoon salt in a medium bowl. Cover and refrigerate for 1 hour, stirring halfway through.
Pour fish mixture into a mesh strainer to drain excess liquid. Stir in olive oil, scallions, cilantro, sugar and ½ teaspoon salt, and pepper. Serve either family style or in individual bowls. Can be served on top of a green salad or with tortilla chips or fresh corn tortillas.
Firm, white fish like bass, sole, grouper, rockfish, halibut, or snapper work well in ceviche. Alternatively, you can use shellfish like shrimp or scallops, or a mixture of any of the above.
Fresh seafood is great if you have reliable access to it, but thawed high quality frozen fish, that is freshly frozen works too. Make sure to remove packaging and thaw under refrigeration.
Calories: 190kcal | Carbohydrates: 5g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 644mg | Potassium: 464mg | Fiber: 1g | Sugar: 2g | Vitamin A: 773IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 1mg