Here's how to make Ceviche 

Read too : Paella

Ingridient :

  • 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice 
  • 1 1/2 cups fresh lime juice 
  • 1 medium white onion, chopped into 
  • 1/2-inch pieces 
  • 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces 
  • Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeƱos), stemmed, seeded and finely chopped 
  • 1/3 cup chopped cilantro, plus a few leaves for garnish 
  • 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor) 
  • 1 to 2 tablespoons extra-virgin olive oil (optional) 
  • Salt 
  • 3 tablespoons fresh orange juice or 1/2 teaspoon sugar 
  • 1 large or 2 small ripe avocados, peeled, pitted and diced 
  • Tostadas, tortilla chips or saltine crackers, for serving

Step : 

  1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.   
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Food is ready, Enjoy your Weekend!