Friday, June 18, 2010


(use all ingredients 'to taste')
2 lbs fish such as cod, tilapia, salmon, Chilean sea bass or other meaty white fish.
1 or 2 purple onion
1 green pepper
Many many key limes, I used 1 and 1/2 bags...almost 1 lb
In blender:
place lime juice
sea salt
1 serrano type pepper
some celery leaves (fresh)
piece of ginger
sea salt

Chop the fish to about 1/2" pieces. Anything smaller than that and it will somewhat dissolve in the lime juice. Wash and drain the fish. Place in a long glass or ceramic dish and fully cover with key lime juice.
Marinate the fish in the lime juice for 30 minutes to 1 hour at room temperature if you're in a bit of a hurry, or for about 3 hours in the fridge if you are not.

The fish is done when the lime juice starts to turn milky in color and the fish is no longer transparent.
Serve with avocado or pebre.


Etsy Spanglish said...

Wonderful ceviche recipe Claudia! Thank you so much for sharing it.

Spanglish Team!

BululuStudio said...

Looks yummy! Thank you Claudia.

Claudia Olivos and Sergio OlivosM said...

Es super rico!! Yummy...will have to make some this week!
I would love to know if you try it!

Mari said... Ceviche...and look forward to making this dish...I was not sure if the fish had to be cooked first ... but see that the amount of limes used is what makes the difference.

AG mode said...

Need to try ceviche. This recipe looks so yummy!

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