Ceviche fresco y frío con un toque cítrico de lima

Ingredientes

• 1 pound (450g) fresh white fish fillets (like tilapia or snapper), diced
• 1 cup (240ml) freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup (75g) red onion, finely chopped
• 1 medium jalapeño, seeded and minced
• 1 cup (15g) fresh cilantro, chopped
• 1 ripe avocado, diced
• Salt, to taste
• Pepper, to taste

Preparación

1. 1

   Dice fresh fish fillets into small, uniform pieces (about ½-inch cubes).

2. 2

   In a mixing bowl, combine diced fish and lime juice. Ensure fish is fully submerged; cover with plastic wrap or lid.

3. 3

   Chill in the fridge for 30 minutes to allow the fish to cook in the lime juice.

4. 4

   After marination, mix in red onion, jalapeño, and cilantro. Season with salt and pepper to taste.

5. 5

   Gently fold in diced avocado to avoid mashing.

6. 6

   Transfer ceviche to a serving dish. Serve chilled with tortilla chips or alongside a fresh salad.