The Best Ceviche - Aguachile style
Servings 2 ea
Calories 113kcal
Ingredients
- 1/2 lb firm white fish fillet, such as halibut deboned and cut into 1/2" dice
- 1/2 ea avocado cut into 1/2" dice
Marinade
- 1 c lime juice about 8 limes ea squeezed
- 1/2 bu cilantro chop off the stem end
- 1/2 ea jalapeno deseeded to remove heat
- 2 ea garlic cloves
- 1 tsp sea salt
Optional Garnish
- sliced cucumber, avocado, red onion, oranges, microgreens, tomato, tortilla chips
Instructions
- Puree all marinade ingredients in a blender until the cilantro is finely chopped.
- Pour marinade over fish. Cover and refrigerate for about 2 hours. The fish will turn white and be a bit firmer to the touch.
- Drain fish from marinade. Toss with garnish of your choice and serve.
Notes
- For spicy ceviche, use more chile or retain the seeds and ribs in your chile of choice.
- The fish should be completely covered in the lime juice marinade for best results.
- Take care not to marinate longer than 2 hours in the acid bath to avoid rubbery fish.
- Save the marinade, if desired, and serve as a shot of tigre de leche to cure a hangover.
Nutrition
Calories: 113kcal | Carbohydrates: 3g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 1241mg | Potassium: 529mg | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 9.1mg | Calcium: 8mg | Iron: 0.2mg