Classic Ceviche Recipe

Name: Classic Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Drinks & Smoothies
Ingredients: 1 1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice; 1 1/2 cups fresh lime juice; 1 medium white onion, chopped into 1/2-inch pieces; 2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound); 1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos); 1/3 cup chopped cilantro, plus a few leaves for garnish; 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor); 1 -2 tablespoon extra virgin olive oil (optional); salt; 3 tablespoons fresh orange juice or 1/2 teaspoon sugar; 2 small avocados, peeled, pitted and diced; tostadas, tortilla chips or saltine crackers, for serving

Servings: persons

1 1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 -2 tablespoon extra virgin olive oil (optional)
salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
2 small avocados, peeled, pitted and diced
tostadas, tortilla chips or saltine crackers, for serving

1
["In a 1 1/2-quart 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.", "In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.", "MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is ""cooked,"" drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving."]

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice, 1 1/2 cups fresh lime juice, 1 medium white onion, chopped into 1/2-inch pieces, 2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound), and more.

Yes, Classic Ceviche falls under the Drinks & Smoothies 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.

Classic Ceviche

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