Description
This ceviche is very easy to make and it great for this summer weather.
Ingredients
Units
Scale
- 1 lb white fish (or 2 fillets of cat fish, swai or tilapia.)
- 1/2–3/4 cup lemon juice
- 4 roma tomatoes, diced
- 1–2 cucumbers, diced
- 1/2 onion, diced
- 1 serrano chile, diced (or 2 if you want extra spicy)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon garlic powder
Instructions
- Cut fish into thin strips, then cut into cubes.
- Place cubed fish in a bowl and cover with lemon juice.
- Place fish in the refrigerator for 30-40 mins while you chop other veggies
- Dice tomatoes, remove seeds and rib before dicing.
- Dice cucumbers, remove seeds before dicing.
- Dice onion and serrano chile.
- You will know when the fish is done when it has absorbed most of the lemon juice and it will turn color from transparent to white.
- Once fish is done mix in tomatoes, cucumbers, onion, serrano chile, salt and garlic powder.
- Serve on tostadas.
Notes
- It’s best to remove seeds and ribs from the tomatoes and cucumbers, it makes it less watery.
- Make sure you are using a sharp knife, it makes it easier to cut the fish.
- Keep in an air tight container in refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican