Ceviche - Marinated Fish
An easy and delicious appetizer that compliments any Latin style meal.
Course:
Appetizer, appetizers, Snack
Cuisine:
Latin American, Mexican, Peruvian
Keyword:
chili peppers, fish, marinated, onions, tortilla chips
Servings: 2 cups
Ingredients
Marinated Fish
- 1 pound firm fish - I used cod
- 1 lemon juiced
- 1 lime juiced
Ceviche Vegetables
- 1 large tomato, chopped
- 1/2 cup white onion, chopped
- 1-2 tablespoons minced jalapeño
- 1/2 cup finely chopped cilantro (save a couple leaves to garnish)
- 1 teaspoon dried Mexican oregano (regular oregano will work)
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon ground black pepper
- 1 teaspoon olive oil
- salt to taste
- 1-2 teaspoons fresh lime juice
- 1/4 cup cubed avocado - OPTIONAL
To serve
- 2-3 thinly sliced green olives
- Tortilla chips or tostada shells
Instructions
-
Start by marinating the fish. Mix the lemon and lime juices with the cubed fish in a glass dish or other non-reactive container.
-
Let it sit in the refrigerator for 2-3 hours. Too long can make it soft so keep an eye on it. It should bounce back when you press on it.
-
Discard the marinade and set the fish aside.
-
In a large bowl mix all the remaining ingredients, then stir in the fish.
-
Garnish with some thinly sliced green olives and serve with small tostada shell or tortilla chips. It will keep in the refrigerator for only a day or two - so eat up!!
Recipe Notes
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