Ceviche is usually a fish dish where the fish is ‘cooked’ in an acid of some sort. Most recipes use fresh lime juice. I have been told you can’t use reconstituted lime (or lemon) juice for this, as the acidity is not strong enough. Here is my recipe, another low cholesterol dish.
- 1 LB Tilapia or other mild white fish, cut into 1/2 inch cubes.
- Juice from 4 to 6 limes, enough to submerge the fish and onions in a small bowl. The number will depend on how fresh the limes are and if you have a lemon reamer.
- 1/2 C chopped red onion.
- 1 large tomato, coarsely chopped and drain any juice.
- 1 large avocado, cut into 1/4 inch cubes.
- 1/2 Bell Pepper, any color, cut into 1/4 inch cubes.
- 1/2 cucumber, peeled and seeded, cut into 1/4 inch cubes.
- Coarse Salt and freshly ground pepper to taste.
- 1 T crushed dried Ancho peppers.
- 1 T ground Cumin
- 1 T Paprika
- Ground hot peppers (cayenne, serrano, or habenero) to taste.
- Bag of tortilla chips, preferably the scoopable kind.
Combine the fish, onion and lime juice in a bowl and let set in the refrigerator for at least 10 minutes, or until the fish is opaque.
Combine the rest of the vegetables and spices in a large bowl and mix well. When the fish is done, drain all the liquid in a strainer. Combine into the large bowl of vegetables and spices. Refrigerate for another 5 minutes.
Eat with tortilla chips like salsa and enjoy. It does not hold over very well in the fridge for the next day. I recommend only making enough to eat for a meal.
This recipe is very adaptable, I regularly add or remove vegetables from the list as I have them in the house. You can substitute or add different tomatoes, tomatillos, peppers or onions. Also using different spice mixes can present a different flavor profile, I like adding a smoked paprika or hot pepper.