Looking for a delicious, healthy dish that you don’t have to cook? Make Ceviche!
I used halibut for this but you could really use any similar white fish or even shrimp. You’ll need a lot of fresh lime juice for this, as it’s the citrus juice that “cooks” the fish. Squeeze your own limes for the best flavor! Plan on about 60-90 minutes to rest the fish. You want it to become opaque in color.
The great thing about ceviche is that it’s highly customizable. (But don’t skip the avocado. It’s key in my book!) You could add a jalapeño or red pepper flakes for a kick. Red onion is classic but I prefer white onion. If you want more tomatoes, add more tomatoes! Don’t like cilantro? Try Italian parsley or dill. You gotta love casual recipes like that.
You could serve this in little dishes with a fork but we ate it my preferred way: with salty tortilla chips. Yum!
3 (4-6 oz) halibut or cod filets, cut into small pieces
3/4 cup fresh lime juice
1/2 tsp salt
Pepper to taste
2 Roma tomatoes, diced
1/4 cup white onion, finely diced
1/2 cup diced cucumber
1 avocado, cubed
1 handful fresh cilantro chopped
Optional: 1 jalapeño for heat
- Toss halibut pieces with lime juice, salt, and pepper. (Note: use a glass bowl/dish or tupperware for this, not stainless steel.) Cover and refrigerate for about 60-90 minutes, or until the fish become opaque in color.
- When fish is almost ready, chop the tomatoes, onion, cucumber, avocado, and cilantro. Transfer the fish to a serving dish, draining some of the lime juice (that’s more liquid than you need!) and toss with chopped veggies. Serve immediately with tortilla chips.