In search of a scrumptious, wholesome dish that you just don’t need to prepare dinner? Make Ceviche!
I used halibut for this however you can actually use any related white fish and even shrimp. You’ll want plenty of recent lime juice for this, because it’s the citrus juice that “cooks” the fish. Squeeze your individual limes for one of the best taste! Plan on about 60-90 minutes to relaxation the fish. You need it to change into opaque in colour.
The beauty of ceviche is that it’s extremely customizable. (However don’t skip the avocado. It’s key in my e-book!) You would add a jalapeño or pink pepper flakes for a kick. Purple onion is traditional however I want white onion. In order for you extra tomatoes, add extra tomatoes! Don’t like cilantro? Attempt Italian parsley or dill. You gotta love informal recipes like that.
You would serve this in little dishes with a fork however we ate it my most well-liked manner: with salty tortilla chips. Yum!
Ceviche
3 (4-6 oz) halibut or cod filets, minimize into small items
3/4 cup recent lime juice
1/2 tsp salt
Pepper to style
2 Roma tomatoes, diced
1/4 cup white onion, finely diced
1/2 cup diced cucumber
1 avocado, cubed
1 handful recent cilantro chopped
Non-compulsory: 1 jalapeño for warmth
- Toss halibut items with lime juice, salt, and pepper. (Observe: use a glass bowl/dish or tupperware for this, not chrome steel.) Cowl and refrigerate for about 60-90 minutes, or till the fish change into opaque in colour.
- When fish is nearly prepared, chop the tomatoes, onion, cucumber, avocado, and cilantro. Switch the fish to a serving dish, draining a few of the lime juice (that’s extra liquid than you want!) and toss with chopped veggies. Serve instantly with tortilla chips.
Joyful no-cooking,
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