Classic Ceviche

I love making fish ceviche because it’s incredibly fresh and vibrant, and comes together with just a handful of simple ingredients for a dish that feels both elegant and effortless.

📝 Ingredients

• 1 pound red snapper (halibut, sea bass, grouper, or flounder)
• 1 cup lime juice (divided)
• 1/4 cup lemon juice (divided)
• 1/4 cup orange juice (divided)
• 1 cup diced tomatoes (1/4" dice)
• 1/2 cup thinly sliced red onion (1/8" thick and 1" long)
• 2 tablespoons chopped cilantro
• 1 tablespoon minced jalapeno
• 1 teaspoon lime zest
• 1 cup diced avocado (1/2" dice (about 1 large avocado))
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Prepare the Fish - Remove the skin if still intact. Cut the snapper filets into ½-inch cubes; there should be about 2 cups. For quicker cooking, cut fish into ¼-inch cubes. Transfer to a non-reactive medium-sized bowl, like glass or ceramic.
2. 2Marinate the Fish - Add ¾ cup lime juice, 2 tablespoons lemon juice, and 2 tablespoons orange juice to the bowl. The fish should be submerged in the juices. Cover and marinate in the refrigerator until the surface is opaque, about 30 to 45 minutes, stirring halfway through. Marinate up to 2 hours for larger pieces. Drain the juices.
3. 3Add the Mix-ins - To the drained fish, add ¼ cup lime juice, 2 tablespoons lemon juice, 2 tablespoons orange juice, tomatoes, red onion, cilantro, jalapeno, lime zest, avocado, salt, and pepper. Stir to combine.
4. 4To Serve - Taste and season with more salt and pepper as desired. Serve with chips or on top of tostadas.