Ceviche Perlita Recipe

Name: Ceviche Perlita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced; 3 tablespoons fresh lime juice; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano, preferably Mexican; 2 tablespoons juice from a jar of sliced pickled jalapenos (sometimes labeled; 1/2 medium sweet white onion, finely chopped; 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes; 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes; 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped; 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.); 1 serrano chile, minced; 2 tablespoons chopped fresh cilantro leaves; 1 firm-ripe avocado; Coarse kosher salt to taste; Thick tortilla chips; Mexican hot chile sauce, such as Cholula

Servings: persons

3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
3 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, preferably Mexican
2 tablespoons juice from a jar of sliced pickled jalapenos (sometimes labeled
1/2 medium sweet white onion, finely chopped
3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
1 serrano chile, minced
2 tablespoons chopped fresh cilantro leaves
1 firm-ripe avocado
Coarse kosher salt to taste
Thick tortilla chips
Mexican hot chile sauce, such as Cholula

1
In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
2
Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeno juice in a large bowl.
3
Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
4
Add pickled jalapenos, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.
5
Note: Nutritional analysis is per serving.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced, 3 tablespoons fresh lime juice, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and more.

Yes, Ceviche Perlita falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche Perlita

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