Ceviche is one of my favorite summer dishes to eat and to make. Not only does it NOT require me to turn on my oven (always a bonus), the fresh, tangy taste offsets the oppressive heat and is perfect with a cold margarita. Check out my spicy margarita recipe here!
This recipe is so versatile! You can use any combination of fruits and vegetables for the salsa, and you could add shrimp or other seafood to the ceviche to make it what you want. I kept things simple and colorful for this easy and elevated weeknight dinner. It is so simple to make! Don’t be intimidated by the fish curing. As long as you purchase high quality fish, it is safe to eat.
Check out my recipe below or watch the Instagram reel I made about it!
Fresh and Colorful Ceviche
A tangy and fresh summer seafood staple.
Ingredients
- 32 oz white fish-I used Pangasius / Swai Fillets
- 2 cups lime juice
- 3/4 cup chopped cucumber
- 3/4 cup chopped mango
- 1/2 each thinly chopped jalapeno
- 1/2 each chopped red onion
- 3/4 cup chopped tomatoes
- 2 tbsp fresh chopped cilantro
- 2 tsp lime juice
- 2 tsp garlic salt
- 2 tsp Tajin seasoning
- 2 each tostadas for serving
- 1/4 each avocado-sliced
Instructions
Curing the Fish
- Finely chop defrosted fish and place in bowl-cover with lime juice
- Let sit in the fridge for 6-8 hours, stirring once or twice
Makin the Ceviche
- Chop all other ingredients and mix together in a large bowl to make a salsa
- Add lime juice, garlic salt and tajin
- Once fish has completely cured, drain lime juice and mix in fish with the salsa mixture
- Top tostadas with ceviche and garnish with avocado and fresh cilantro.
