After a day on your fishing boat, turn your catch into a quick and easy appetizer that your friends will love.
Ceviche is essentially fish that has marinated in a citrus-based mixture. The citric acid causes the proteins in the fish to become denatured, which gives it the appearance of being cooked. Traditional ceviche is marinated for about three hours but only takes a short time to prepare. It’s best served with chips, bread or crostinis.
- 1 pound sushi-grade tuna (shrimp or another type of white fish will also work well), sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
- 3/4 cup fresh lime juice
- 1 teaspoon freshly ground black pepper
- 1 large Hass avocado, cut into 1/3-inch dices
- 1/4 cup coarsely chopped cilantro, plus leaves for garnish
- Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
- Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).
- Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.
Serve with tortilla chips and you’re ready to eat!