Cubes of very fresh fish with lemon juice, red onion, hot pepper, cilantro and olive oil, mixed just before serving; or first soaked in lemon juice in the fridge until they change color.
💡Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
2
Slice the onion into thin rings and chop the chili pepper and cilantro.
KnifeCutting board
3
Add the onion, chili pepper, cilantro, lemon juice and salt to the fish, and pour the olive oil over the top.
💡The olive oil coats the fish and keeps the lemon from "cooking" it too much; mix just before serving.
4
Stir gently and taste.
203calories
18 gprotein
3 gcarbs
12 gfat
● protein 37%● carbs 6%● fat 56%
Per serving (155 g), of 4 servings
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Possible additions: Long soak in lemon (20–30) · Orange juice with the lemon · Soaking time in words (2 hours) · Tomatoes · Red onion · Chili pepper · Cilantro · black pepper · olive oil · Serving (with pita bread or fries) · Capers · Dill · Shallot · Lemon and mustard dressing on the side · On slices of bread · Avocado slices on the side · Green onion on top · Toasted sesame on top · Cucumber · Grated lemon zest · Zucchini ribbons around it · Toasted panko crumbs on top · Olive oil for toasting the crumbs · Mint leaves on top
