My Ceviche

The beauty of making ceviche is that everyone can adapt it to their own tastes. This is the recipe with the ingredients I prefer, but I added suggestions of various ingredients you can add to yours.

Note: I have been told that the “secret” of a perfect ceviche is to cut all the pieces the same size, but I like the jalapeno cut thinly so it is not too spicy in one bite.

My ceviche

Ingredients

  • 300g of firm white fish
  • Handful of cilantro (coriander), roughly chopped
  • ½ red onion
  • ½ mango, not too ripped
  • 1 tomato
  • Juice of 3 big limes
  • Juice of 1 Meyer lemon (or half an orange)
  • 1 jalapeno, thinly chopped
  • 1 teaspoon olive oil (optional)
  • 2 pinches of paprika
  • 2 pinches of Cayenne pepper
  • Garlic salt (to taste, but I like to put quite a bit)

Alternatives

  • ½ red pepper
  • Replace the mango with a green apple
  • A branch of celery
  • 3 radish cut in small pieces
  • An avocado not too ripped

Method

  • Mix the fish with the cilantro, mango, onion, tomato, jalapeno and all the alternative ingredients if used.
  • Add the dry spices
  • Add lime juice
  • Marinate refrigerated for about 30 minutes
  • Serve with corn tortillas or of you want a healthier version, thick slices of English cucumber
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