Ceviche
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Ingredients
- 1 lb white ocean fish (ex. rockfish, roughy, seabass) ($10.00)
- 1 white onion, diced ($0.50)
- 1 large beefsteak tomato, deseeded and diced ($2.00)
- 1 Japanese or English cucumber, deseeded and diced ($0.00) from our garden
- 1 avocado, pitt removed and diced ($2.00)
- 1/3 cup fresh cilantro leaves, minced ($0.25)
- 10 limes, juiced ($1.00)
- 1 jalapeño, deseeded and diced ($0.25)
- 1 Tbsp salt plus more for seasoning ($0.03)
- Ground black pepper ($0.01)
Instructions
- Prepare all your ingredients.
- Remove all bones and skin from the fish and cut in medium cubes. Pour lime juice in a medium size glass pan. Add a good pinch of salt and mix. Spread fish out evenly until lime juice just covers the fish. Cover with plastic wrap and refrigerate for 15 to 30 minutes when fish becomes opaque.
- In the meantime, in a large bowl, combine all chopped ingredients except for the avocado. Cover with plastic wrap and refrigerate until fish is ready. Salt at the end since this will render water.
- Remove fish from the fridge and drain well in a colander with small holes so you don’t lose any fish. Don’t rinse with water. Set aside close by.
- Take the large bowl with chopped vegetables and add drained fish. Add diced avocados and gently stir to combine. Add salt and pepper to taste.
- Ceviche is best served cold. Serve right away with tortilla chips or tostadas along with a nice cold beer or white wine. Enjoy!
Recipe Notes
* Note regarding pricing: The cucumber used in this recipe are from our garden which is why there is no price listed. The price for other items such as salt and pepper take into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars and based on Bay Area prices from my local grocery and farmers market. Prices may vary in other parts of the United States.
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