Apparently, there are a lot of ceviche fans out there- I got several separate requests for an easy ceviche recipe, and here it is! I’m really glad that you guys suggested this one- my family loved snacking on this easy, fresh, and delicious appetizer while at the beach recently. It’s a riff on a version of ceviche that I made while cooking with Patricia Wells years ago on a little girls cooking getaway. I remember this dish being a BIG hit with all of the students in Patricia’s kitchen. Since I was preparing this at the Texas coast instead of in Provence, I subbed in fresh gulf snapper as my white fish of choice, cilantro in place of parsley, and fresh jalapeño instead of pickled. You can use any firm, white fleshed fish that you like if snapper is not available- grouper, bass, or flounder would make good options. The most important consideration is that the fish is as fresh as possible! Quality is key. Ceviche is prepared by cooking pieces of fish in citrus juice- the acid in the marinade cures the flesh of the fish, making it safe to eat after it has marinated for a period of time. You will know that the fish is ready to eat once it is fully white and opaque throughout. Our snapper took about an hour to cure, but keep checking and stirring the fish occasionally to make sure that every chunk spends time submerged in the lime juice. This light, bright, and delicious concoction is a must for summer snacking! I can’t wait to make this again very soon!
prep time: 10 min. cook time: ~1 hr. serves: 6-8 as an appetizer
1 lb very fresh skinless red snapper filet (or sub any firm, white flesh fish), cut into 1/2” chunks
1/2 cup fresh lime juice, plus the juice of a lime
1 tsp lime zest
1 tsp dried oregano
kosher salt and black pepper
1 cup cherry tomatoes, halved
4 scallions, thinly sliced
2 tbsp chopped cilantro
1 jalapeño, seeded and minced
1 large, ripe avocado, cubed
1 tbsp extra virgin olive oil
Toss the fish, 1/2 cup lime juice and zest, oregano, and 1 tsp salt together in a medium bowl. Press the fish down so that it is packed in the marinade. Cover the bowl with plastic wrap and allow to marinate in the fridge about 45 minutes- maybe up to an hour. Toss the fish every 15 minutes. When it’s done, each chunk should be white and opaque. Drain the fish when it has cured fully in a fine mesh colander (discard marinade) and add it to another bowl along with the tomatoes, jalapeño, scallions, olive oil, juice of a lime, 1/2 tsp more salt, and pepper to taste. Gently toss to combine. Add the avocado and very lightly toss again to incorporate. Transfer to a chilled serving bowl with sturdy chips or saltine crackers on the side, preferably beach or poolside!