20 minutes
A refreshing seafood salad with the zesty flavors of lime, cilantro, and green chiles, complemented by the creaminess of avocado.
0.25 fluid ounces
Garlic Clove, roughly chopped
each
Cilantro, roughly chopped
cups
Fresh Hot Green Chiles, roughly chopped
each
to taste
Sashimi-grade Fish, cubed
0 lb
Ripe Avocado, cubed
each
Boston Lettuce
head
Green Onion, thinly sliced
each
1. Prepare the Marinade
In a blender or food processor, combine the fresh lime juice, garlic, cilantro, chiles, and a pinch of salt. Blend until you have a smooth and fragrant mixture.
2. Marinate the Fish
Submerge your chosen sashimi-grade fish in the lime marinade. Allow it to marinate until the fish turns opaque, which can happen immediately for a quick bite or over a couple of hours for more developed flavors.
3. Combine with Avocado
After marinating, remove half of the marinade and mix in the cubed avocado with the fish in the remaining marinade.
4. Arrange and Serve
Arrange the Boston lettuce leaves on individual plates. Spoon the ceviche mixture generously onto the lettuce. Garnish with thinly sliced green onion or an additional sprinkle of cilantro. Drizzle the reserved marinade over each serving to enhance the flavors.
Opt for the freshest fish with firm, bright flesh and a sea-like smell for the best flavor and texture in your ceviche.
Marinate the fish until opaque and firm but not tough, usually 15 to 30 minutes, for ideal texture.
Use fresh limes and roll them before juicing to extract the most juice. Taste the lime to adjust for acidity and sweetness.
Apply a good pinch of salt to bring out the natural flavors of the fish and adjust seasoning before serving as flavors develop during marination.
Use the freshest cilantro for herbal brightness and adjust the amount of fresh, crisp green chiles to heat preference.
Comments (0)