Avocado, hot sauce, tortilla chips, or tostadas for serving.
Instructions
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 and turn white.
While the fish is cooking, chop tomatoes, cucumber, onion, cilantro, and jalapeno into even small pieces.
Remove fish and drain the lime juice, or some prefer to 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 1 day in the refrigerator, but best eaten the first day.
Video
Notes
It's easier to dice the fish if it is slightly frozen. I prefer to your frozen fish and defrost it slightly.Make sure all the fish is covered with lime juice. You can stir it halfway to ensure it gets cooked evenly. Recipe for: Citrus Shrimp CevicheThai Red Curry Cod
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.