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How to Make Ceviche


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  • Author: Gabriela Diaz
  • Total Time: 50 minutes
  • Yield: 4 1x

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.)
  • 1/23/4 cup lemon juice
  • 4 roma tomatoes, diced
  • 12 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

  1. Cut fish into thin strips, then cut into cubes.
  2. Place cubed fish in a bowl and cover with lemon juice.
  3. Place fish in the refrigerator for 30-40 mins while you chop other veggies
  4. Dice tomatoes, remove seeds and rib before dicing.
  5. Dice cucumbers, remove seeds before dicing.
  6. Dice onion and serrano chile.
  7. 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.
  8. Once fish is done mix in tomatoes, cucumbers, onion, serrano chile, salt and garlic powder.
  9. 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