Ceviche is a seafood dish popular in Central and South America. One could say it is a no-bake dish because the lime juice practically does the work for you! The acidity in the lime juice cooks the raw fish by changing the protein structure.
My dad and I spent time in the kitchen making this for Father’s Day. The fresh, zesty dish is great for snacking with some tortilla chips by the pool. Such a perfect dish for summer! I also love how light it is…I could practically eat the whole bowl!
FYI: Some recipes advise lightly cooking the shrimp or fish before marinating in the lime juice because although the lime juice changing the protein structure, it does not fully kill the bacteria from the raw fish. If you don’t pre-cook, be sure to use very fresh fish and shrimp, and make the ceviche immediately after purchasing.
- 1 lb fresh tilapia, or firm-fleshed white fish
- 1 lb fresh large shrimp
- 1½ cup fresh lime juice
- 3-4 limes
- ½ medium red onion
- 1 serrano chile
- ¼ cup fresh cilantro leaves
- 1 medium tomato
- 1 avocado
- ½ medium cucumber
- 2 teaspoon salt
- 1 teaspoon pepper
- After dicing tilapia and shrimp, add to medium size bowl. Pour lime juice on top and stir to combine. Cover and let sit in the refrigerator for at least 3-4 hours. The fish will change in color from pinkish to opaque.
- Drain lime juice from fish and shrimp and discard. Add the chile, tomato, cucumber, red onion, avocado and cilantro.
- Squeeze juice of 3-4 more limes. Season with salt and pepper, to taste.
Garnish your ceviche with a lime wedge or avocado and it will look like it was delivered straight from the beaches of Mexico. Enjoy!
Love food. Love self. Love life.