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Can’t Cook? Make Ceviche!

Calling all non-cooks. If you haven’t cracked a recipe book open in years, have been known to store off-season clothing in your oven and can’t distinguish a sauté pan from a saucepan, then this ceviche recipe’s for you.
If you can wield a knife (presumably without cutting yourself), then you can prepare this no-cook appetizer or light lunch in a jif. Ceviche is refreshingly cool and makes a perfect hot weather food. Serve it up with some homemade (okay, store bought) guacamole, tortilla chips and an ice-cold Landshark.
Even the most unskilled or unmotivated can make this simple and impressive dish. Just be sure to prepare it in advance so the fish has enough time to “cook,” and your guests will be calling you a virtuoso of the kitchen.

White Fish Ceviche Recipe

Dice one pound of tilapia, cod, halibut, wahoo or any mild white fish into 3/8” cubes and place in a glass bowl. Add the juice of 3 to 4 limes (approximately ½ cup), mix gently, cover with plastic wrap and refrigerate until the fish is white throughout — 2 to 3 hours.
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Strain off the excess lime juice.
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Add 1 small chopped tomato, 1/3 cup diced English cucumber, ¼ cup finely diced bell pepper, ¼ cup finely diced onion, 1 tablespoon olive oil, 2 tablespoons fresh cilantro, a dash or two of Tabasco, and salt and pepper to taste. Serve with chips and guacamole.
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Chef’s Notes:

  • Spice it up with finely minced jalapeno or Serrano peppers.
  • No guacamole? Add one diced avocado with the rest of the vegetables.
  • No chips? Serve rolled up in a warm corn tortilla.
  • No time? Marinate the fish the day before, strain and keep covered in the refrigerator. Add the vegetables just before serving.
  • No beer? Try a light, crisp white wine like a Vinho Verde.

Are you a ceviche fan? Do you prefer one fish to another? —Karen

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