1lbWhite Fish (Cod)Tilapia, Sea Bass, or Halibut work too
1/2CupLime Juicefresh squeezed
2Roma tomatoesdiced small
1/4White onionfinely chopped
1Jalapenodiced small and seeds removed for less spice
1/4tspSalttaste and add more if needed
Avocado, hot sauce, tortilla chips, or tostadas for serving.
Remove fish from refrigerator and cut into even chunks. There should be no bones or skin on the fish.
Place fish in a glass dish with lime juice, cover, and refrigerate for at least 2 hours. The fish will cook in the lime juice.
While the fish is cooking, chop tomatoes, cucumber, onion, and jalapeno into even dices. Rough chop cilantro.
Remove fish, you can drain the lime juice, or keep it in there for more liquid. Add remaining ingredients, combine well, add salt. Taste and see if more salt or lime juice is needed. Serve chilled with lettuce, chips, tostadas, and sliced avocado.
If not eating immediately store in the refrigerator. Ceviche will last about 2 days in the refrigerator, but best eaten the first day.