Summer come back!
I know, I know, summer is over… and ceviche is one of my favorite summer dishes. It’s a taste of summer in my mouth. But ceviche is so good that I can’t help but have it no matter the time of year. It’s also quite possibly one of the easiest recipes you could possibly make. So, here’s the way to make my ceviche so that you can eat a little bit of sunshine too.
- 1 lb. ground fish or chunked white fish (like a tilapia or halibut)
- 3 lemons
- 6 limes
- 3 oranges
- 5 small tomatoes (or 2-3 large)
- 1 large onion
- 1 bunch of cilantro
- 4 avocados
- I like to buy ground fish from my favorite mercado because it’s less time consuming, but my father in law likes to use my recipe with a white fish and he cubes it instead. Either way is fine–it’s up to you.
- No matter which way you prefer, first step is to juice the lemons, limes, and oranges. I know I put the amount of fruit I used in the ingredients, but I like to use enough to have juice to either completely cover the meet, or close to it.
- Once you’ve juiced all the fruit, soak the fish in the juice. The longer you let it soak, the more flavorful I’ve found the meat. I would say let the meat sit longer than an hour. I usually make this early in the morning and let it sit until dinnertime. The acid from the juice cooks the fish, so you don’t need to cook it any extra.
- After the meat has cooked in the juices, time to tackle the veggies. I prefer to chop to small sizes so I can scoop more variety on each chip.
- Mix the fish and all the vegetables together.
- Serve with chips or toastas & enjoy!
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