ceviche de pescado - fish ceviche

Name: Ceviche de Pescado - Fish Ceviche
Prep time: 20 min
Yield: 4
Cuisine: Latin American
Ingredients: 2 large jalapeño peppers, roughly sliced; 1 pound(s) white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces; 2 large cloves garlic, quartered; 4 tablespoon(s) chopped cilantro, divided; 1 1/2 cup(s) freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided; 3/4 cup(s) shallots, finely chopped (about 2 large shallots); 1 pinch(es) coarse himalayan sea salt; 1/2 large red pepper, finely chopped *see note; 1.2 large orange pepper, finely chopped *see note; 2 large vine tomatoes, seeded and finely diced; 1 1/2 tablespoon(s) grapeseed oil; 1 pinch(es) ground himalayan sea salt; freshly ground black pepper, to taste (i always use mixed peppercorns); 5-8 dash(es) hot sauce, such as cholula®

11 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 29, 2019

Ceviche de Pescado (Fish Ceviche) is a fresh way to enjoy fish without cooking! Appetizer or main course, this is the perfect meal to have with tortilla chips when it's hot outside!

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Three bowls filled with ceviche sitting on a black table mat with tortilla chips around.

prep time 20 Min

cook time

method No-Cook or Other

yield 4 servings

Ingredients

2 large jalapeño peppers, roughly sliced
1 pound white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
2 large cloves garlic, quartered
4 tablespoons chopped cilantro, divided
1 1/2 cups freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided
3/4 cup shallots, finely chopped (about 2 large shallots)
1 pinch coarse himalayan sea salt
1/2 large red pepper, finely chopped *see note
1.2 large orange pepper, finely chopped *see note
2 large vine tomatoes, seeded and finely diced
1 1/2 tablespoons grapeseed oil
1 pinch ground himalayan sea salt
freshly ground black pepper, to taste (i always use mixed peppercorns)
5-8 dashes hot sauce, such as cholula®

How To Make ceviche de pescado - fish ceviche

Step 1

In a medium bowl, combine fish, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well. Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged. Cover the bowl and refrigerate for 2 ½ to 3 hours.

Step 2

About ½ hour before removing the fish from the fridge, in a large bowl add shallot with a pinch salt and pour warm water (enough to cover onion); let it rest for about 10 minutes. Drain in a fine sieve and transfer back to the bowl.
Step 3

Combine the rinsed onions with peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can be also prepared ahead of time and refrigerated until ready to mix with fish.
Step 4

Once the fish is cooked, it should be completely white. Remove the flesh with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserved ¼ cup lime juice. Add the marinated onion, tomato, pepper mixture to the fish. Add remaining chopped cilantro, reserved lime juice, oil, and ground sea salt; stir. Taste and adjust if needed, add ground black pepper and hot sauce. Let it rest for 25 to 30 minutes on the counter before serving.
Step 5

NOTE: The total amount of both peppers together should be ¾ cup
Step 6

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=q1njRd-5SsY
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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