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  • Ceviche

    3 votes
    Ceviche
    Prep: 20 min Cook: 120 min Servings: 8
    by Michael Chen
    8 recipes
    >
    Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.

    Ingredients

    • 1 lb striped bass, filleted and trimmed
    • 1/2 red onion
    • 1 avocado
    • 1 mango
    • 1 cup freshly squeezed lime juice
    • 1/3 cup fresh squeezed lemon juice
    • 1/3 cup cilantro
    • 1 green jalapeno
    • 1 red jalapeno
    • salt & pepper to taste (~1/4 tsp each)

    Directions

    1. Cube fish into 1/2" pieces
    2. Peel, pit and dice mango and avocado into 1/4"-1/3" pieces
    3. Thinly slice red onion and chop into 1/2"-1" strips
    4. Chop cilantro
    5. Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)
    6. Mix all ingredients into large non-reactive bowl. Lightly season. Be somewhat gentle as to not smash mango or avocado (clean hands work the best)
    7. Cover and refrigerate for 2 hours to let flavors mix. Ceviche is ready when fish meat changes color from opaque to white and texture is firm. Season with salt/pepper to taste.
    8. Serve with tortilla chips, plantain chips or lettuce cups. Or in martini glasses if you want to be fancy.

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    Reviews

    • Mihir Shah
      Mihir Shah
      Used sea bass that I had the butcher clean and cut for me; the mix of the mango, avocado and fish is out of this world. Cleaned out the bowl. Highly recommend.

      Comments

      • Mihir Shah
        Mihir Shah
        wow - this looks really good. Thanks for sharing.

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