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White Fish Ceviche with Cilantro

Cubed white fish cured in fresh lime juice with red onion, jalapeno, and cilantro, tossed with a little olive oil for a bright, light appetizer.

Fresh white fish needs nothing more than citrus, a hot pepper, and a few minutes of patience to become ceviche. Fifteen to twenty minutes in the lime juice is enough to turn the cubes opaque and firm without turning them rubbery. Keep everything well chilled from the fridge to the serving bowl, since a light chill is part of what makes this dish so refreshing.

Ingredients

4 servings

• 1 lb white fish fillet, such as tilapia or snapper, cut into small cubes
• 1 cup lime juice
• 1/2 red onion, thinly sliced
• 1 jalapeno, seeded and minced
• 1/4 cup cilantro, chopped
• 1 roma tomato, diced
• 1/2 tsp kosher salt
• 1 tbsp extra-virgin olive oil

Method

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1. 1

   Place the cubed white fish in a glass bowl and pour the fresh lime juice over it, making sure the fish is fully covered.

2. 2

   Refrigerate for 15 to 20 minutes, stirring once halfway through, until the fish turns opaque and firm throughout.

3. 3

   Drain off most of the lime juice, leaving just a couple tablespoons in the bowl.

4. 4

   Stir in the red onion, jalapeno, cilantro, tomato, and kosher salt.

5. 5

   Drizzle the olive oil over the ceviche and toss gently to combine.

6. 6

   Spoon the ceviche into a chilled bowl and serve right away with tortilla chips or crackers.

Kitchen note

Use the freshest fish you can find and keep everything well chilled; ceviche has no cooking heat to fall back on, so quality and cold temperature do the work.