Fresh Fish Ceviche

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:

1. Prep your fish by deboning, fileting and cubing the meat into bite size pieces, about ½ inch.
2. 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.
3. Cover the fish and let it marinade in the refrigerator for 4 hours.
4. When you’re close to the 4 hour mark, start chopping the vegetables (tomatoes, peppers, onions, jalapeno and cilantro) for the salad base.
5. Toss the chopped vegetables into a large bowl and season them with salt.
6. Remove the fish from the fridge and strain off all marinade liquid.
7. In a small bowl, make the final dressing using lemon juice, orange juice, olive oil and salt.
8. Add the fish directly to the bowl of chopped vegetables and pour the dressing over the top.
9. Mix everything together to combine thoroughly and enjoy!