Recipe Index

Ingredients

• 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating ( (Note 1))
• 1/4 red onion (, very finely sliced using mandolin (so it "flops"))
• 2 tsp fresh jalapeño (, finely chopped (or green chilli) - add more or less for spiciness)
• 8 cherry tomatoes (, halved (large ones quartered))
• 1/4 tsp black pepper
• 1/3 cup lime juice (, fresh (or lemon juice))
• 1/2 tsp salt (, cooking / kosher (or 1/4 tsp table salt, Note 2))
• 1 avocado (, ripe, cut into 1/2" cubes)
• 1/4 cup coriander/cilantro leaves (, roughly chopped (sub chives))
• 2 tbsp extra virgin olive oil ((Note 3))

Method

1. Cut the kingfish, tuna, sea bass or other sashimi-grade fish into 1/2 inch cubes with a sharp knife, keeping the pieces even so they cure at the same rate.
2. Put the fish cubes in a bowl with the finely sliced red onion, the finely chopped jalapeño, the halved cherry tomatoes, the black pepper and the lime juice, toss gently and leave the ceviche for 5 minutes, mixing it once halfway.
3. Sprinkle the salt over the cured fish, add the avocado cubes, the roughly chopped coriander leaves and the extra virgin olive oil, and stir the ceviche gently so the avocado stays in cubes.
4. Serve the ceviche immediately, within about 20 minutes, before the lime juice firms the fish past its silkiest point.

Prep: 10 min · Cook: 5 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data