Description
A fresh and zesty ceviche featuring sashimi-grade kingfish, tuna, or sea bass cured in lime juice with vibrant ingredients like red onion, jalapeño, cherry tomatoes, and creamy avocado. This quick and easy recipe highlights bright flavors perfect for a light appetizer or summer dish.
Ingredients
Scale
Main Ingredients
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chili, adjust to taste)
- 8 cherry tomatoes, halved (or quartered if large)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
- 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (or substitute chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut fish: Cut the sashimi-grade fish into uniform 1.25cm (1/2 inch) cubes to ensure even curing and easy eating.
- Toss in lime, leave 5 minutes: In a mixing bowl, combine the cubed fish with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss the mixture to coat the fish evenly and let it sit for 5 minutes. Stir gently once more during this time to help the fish marinate without breaking it apart.
- Add avocado then serve: After the fish has marinated, sprinkle salt over the mixture, then add the diced avocado, roughly chopped coriander leaves, and drizzle the extra virgin olive oil. Gently stir everything together to combine flavors without mashing the avocado. Serve immediately with corn chips or your preferred accompaniments.
- Storage note: This ceviche is best enjoyed fresh. It will maintain optimal texture and flavor for about 20 minutes before the fish starts to overcook and firm up. Avoid storing overnight due to food safety concerns.
Notes
- Use only sashimi-grade fish to ensure safety when consuming raw or lightly cured fish.
- If you do not have kosher or cooking salt, use half the amount of table salt as it is finer and more concentrated.
- Extra virgin olive oil adds richness and a fruity note but can be omitted for a lighter version.
- Adjust jalapeño quantity based on your preferred spice level.
- Serve immediately after preparation for the best texture and flavor experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (curing time: 5 minutes)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Keywords: ceviche, kingfish, tuna, sashimi, lime juice, avocado, fresh fish appetizer, no cook recipe, gluten free, Latin American cuisine
