This classic ceviche recipe makes a perfect party appetizer because it's easy to prepare and can be marinated a day ahead. Celebrated chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor.
Slideshow: Amazing Seafood Recipes
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 jalapeños), 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)
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
How to Make It
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.
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.
Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
Chile tends to be known for inexpensive reds, but the real secret is the country’s terrific Sauvignon Blancs. The cold winds off the Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness, perfect for ceviche (something else they do extremely well in Chile).
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Review Body: I followed the recipe as instructed. It turned out AWESOME! I was inspired the week before when my wife and I had ceviche at OTMC in San Diego. This is a perfect blend of everything.
Date Published: 2016-08-28
Author Name: Matt Sauls
Review Body: What about the onions? When you say to stir in the fish does that mean I should separate the fish from the onions? Or should I stir the fish WITH the onions?
Date Published: 2017-05-30
Author Name: edie42
Review Body: Best recipe for ceviche I've tried! Now, if I could just get the name or link for the Chilean Sauvignon Blanc recommended under "Pairings," I would be happy. The link appears to be missing from the article.
Date Published: 2017-03-13
Author Name: TomTompsonfro
Review Body: Im making this as an appetizer, what would be some good main courses to go with it?
Date Published: 2017-09-27
Author Name: TomF123
Review Body: Please, cebiche (ceviche) is Peruvian and your recipe is something else. No tomatoes, no olives, no orange juice, no olive oil, etc. Go on-line to find a real recipe for a great cebiche.
But hey, if you like this recipe enjoy!