Simple and Tasty Ceviche

★★★★★ 1 Review
karenella1 avatar
By Martha Price
from San Jose, CA

The first time I tasted ceviche was several years ago when my husband brought some home that a co-worker had made. I was hooked. I looked through my cookbooks for the simplest ceviche recipe I could find (because I figured I wouldn't make it if it wasn't simple), and settled on a recipe I found in a cookbook that I got free at the supermarket with a purchase of Dash laundry detergent. There may be better ceviche recipes out there, but I have yet to stray from this one! I eat this on crackers, or just by itself!

serves 4 - 6
prep time 20 Min
method Refrigerate/Freeze

Ingredients

  • 1 and 1/2 lb
    sole, or other firm-fleshed white fish
  • 1 c
    fresh lime juice
  • 1/2 c
    olive oil
  • 3/4 c
    finely chopped red onion
  • 1/4 c
    finely chopped fresh parsley
  • 1
    firm tomato, peeled, seeded and finely chopped
  • 2 Tbsp
    finely chopped canned green chilis
  • 1 clove
    garlic, finely chopped
  • 1 and 1/2 tsp
    salt
  • 1 tsp
    freshly ground black pepper
  • dash of tabasco sauce (optional)
  • chopped cilantro for garnish
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How To Make

  • 1
    Cut fish into small strips or squares. Cover with lime juice and refrigerate for four hours. Drain.
  • 2
    Blend all the remaining ingredients and toss with the fish. Chill. Serve garnished with a good sprinkling of the chopped cilantro.
  • 3
    *If you want to up the hotness factor, substitute the canned chilis with fresh, finely chopped jalapenos to taste.
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