Basic Ceviche
Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.
- Preparation:
- Total:
- Serves: 8 persons
Ingredients
- 1pound halibut, cut into bite-size pieces
- ½cup lime juice
- 1large tomato, seeded and diced
- 1bunch fresh cilantro, chopped
- ⅓cup diced green bell pepper
- ⅓cup chopped green onion
- 1jalapeno pepper, chopped, or to taste
- 4cloves garlic, minced
- salt and ground black pepper to taste
Instructions
Step 1
Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.Step 2
Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.