Ceviche

• 🐟 1 kg White Fish (fresh, cubed; sea bass, snapper, halibut, cod, tilapia)
• 🧂 1 tsp Salt (to taste)
• 🌿 1/2 cup Cilantro (finely chopped)
• 🧅 1 large Red Onion (thinly sliced)
• 🍋 2-3 Lemons (freshly squeezed)
• 🥒 1 medium Cucumber (peeled and diced)
• 🌶️ 1-2 Jalapenos (seeded and minced)
• 🍋 10-12 Limes (freshly squeezed)
• 🍅 2 medium Tomatoes (seeded and diced)
• 🥑 2 ripe Avocados (cubed)
• 🫑 1 Bell Pepper (diced for crunch)

Preparations

1. Prep the Base: Place your cubed white fish in a large glass or stainless steel mixing bowl. Sprinkle evenly with salt and toss gently to ensure every piece is seasoned; this helps firm up the fish before the citrus hits it.
2. The Citrus Bath: Pour the freshly squeezed lime juice and lemon juice over the fish until it is completely submerged. Cover and refrigerate for 15 to 30 minutes. You’ll know it’s ready when the fish turns opaque (white) on the outside but remains tender.
3. Add the Aromatics: Gently fold in the thinly sliced red onion, minced jalapenos, and half of the cilantro. The onions will slightly pickle in the citrus juice, adding a bright pink hue and a sharp crunch to the mix.
4. Garden Mix-In: Add the diced cucumber, tomatoes, and bell pepper. These vegetables provide a refreshing contrast and extra crunch. Toss lightly so you don't break the delicate pieces of fish.
5. The Final Touch: Just before serving, carefully fold in the cubed avocado and the remaining cilantro. This keeps the avocado from turning the juice cloudy and ensures the herbs stay vibrant and green.