My daughter and I love seafood while my husband and son don’t. So if we do seafood it is usually on the grill. But my daughter wanted to try ceviche and I found this ceviche and thought I could try it out. Because hers looked a bit too spicy for a kid’s palette I changed it a bit for our family.
I bought flounder as it was wild caught and fresh. Turns out tilapia is only farm raised. I avoid that as I don’t like all the antibiotics they use.
I chop them up into small cubes and put in a bowl. Then cover with lime juice. Do this for at least 45 minutes. Next time I make this I will probably do a blend of citrus juices as pure lime juice is overpowering for me.
Chop up some onion, garlic, and tomato. Mix in cilantro and a bit of lime juice. Instead of hot peppers I added chili pepper and adobe seasoning. Stir well and set aside for a bit so the flavours mix.
Then chop up an avocado and add. If you aren’t going to serve for awhile add the pit to the salsa to keep the avocado from browning.
For my husband and son I served the salsa before I added the fish. Add the fish and serve. A nice accompaniment to this would be lime flavoured tortilla chips.
This is easy to make and the prep time is minimal. The length of time is primarily waiting for the fish.
excellent!! I love the way you have done this. I certainly agree with you about farmed fish. If you visit a fish farm the smell is awful and as you say they are packed with antibiotics to avoid them getting diseases. Prawns are the worse though.
Yes, prawns are hard to find not farmed unfortunately. And I love them. But don’t eat them often.
No, we don’t either. The tiny grey shrimps you can get at fishmongers can be a good alternative as they are not farmed.
I should check around here but we aren’t spoilt for choice.
Love Ceviche and this looks good:)
Thank you! 🙂
My husband loves Ceviche thanks for the recipe!
Excuse my ignorance, but do you just marinade the fish and not cook it? I didn’t read it in the instructions, unless I missed it. I eat sushi so I suppose it’s similar, but in the photo it looks white, as though it’s cooked. I have never heard of ceviche before, but I’m open to new ideas 🙂
Yes the line juice “cooks” the fish. The acid does the job. This was the first time I made this and the first time I’ve tried ceviche.