Let’s be honest, who wants to stand over a hot oven or stove in the summertime? Definitely not us. On those nights you’re looking for a fresh, seasonal meal that’s packed with flavor and protein, ceviche really hits the spot. Nick took his mom’s shrimp ceviche and made a few tweaks to create an antioxidant, omega-3, and fiber-rich version that we’ve been making on repeat. Here are the deets!
What You’ll Need:
For the Marinade:
- 2 lbs Chilean sea bass or white fish of your choice
- 1 handful of cilantro leaves
- About 1 cup of fresh squeezed lime juice
For the Salad Base:
- 6 medium tomatoes, cubed
- 2 green bell peppers, cubed
- 2 red onions, very finely chopped
- 1 jalapeno, very finely chopped
- 1 full bunch of cilantro
For the Dressing:
- 1 cup of fresh lemon juice (use less if you like less acid)
- 1 Valencia orange, squeezed
- 2-3 tbsp olive oil
- Salt to taste
The Method:
- Prep your fish by deboning, fileting and cubing the meat into bite size pieces, about ½ inch.
- Place the fish in a glass tupperware or pyrex dish and pour the lime juice and cilantro over it until it’s fully submerged in the liquid.
- Cover the fish and let it marinade in the refrigerator for 4 hours.
- When you’re close to the 4 hour mark, start chopping the vegetables (tomatoes, peppers, onions, jalapeno and cilantro) for the salad base.
- Toss the chopped vegetables into a large bowl and season them with salt.
- Remove the fish from the fridge and strain off all marinade liquid.
- In a small bowl, make the final dressing using lemon juice, orange juice, olive oil and salt.
- Add the fish directly to the bowl of chopped vegetables and pour the dressing over the top.
- Mix everything together to combine thoroughly and enjoy!
