Ingredients

The following ingredients have 6 Servings
  • 1/2 lb firm fish (amberjack, snapper,  mahi mahi, halibut) or shrimp or scallops diced 1/2"
  • 1 large avocado, diced
  • 5 limes juiced (or enough juice to cover the fish)
  • 1/2 red bell pepper, diced
  • 1 small jalapeno, seeds & membranes removed & finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 Tbsp e.v. olive oil
  • 1/4 tsp salt
  • pinch ground black pepper

Instruction

  • Marinate the fish in the lime juice in the refrigerator for 1 hour.  The lime juice is "cooking" the fish so make sure all the fish is covered in it.  Depending on the size of your fish chunks it could be "cooked" in 30 minutes or take up to 2 hours.  Check that the inside of the fish is firm and the same color all the way through to make sure it's done.
  • Drain the lime juice from the fish and reserve.
  • In a bowl add the drained fish and all other ingredients except the avocado.  Stir and gently fold in the avocado to the mixture.  
  • Add sea salt to taste and add a little more lime juice if you like it tangier.  Eat with a spoon or serve with corn chips or crackers.
  • If you are making this ahead of time, do everything as is, but save the avocado and cilantro for stirring in right before serving.  
  • Ceviche is best when fresh, so don't let it sit for more than a couple hours (it will become very firm and the veggies won't be crisp).  Happy Eating!  Beckie