Fresh Ceviche

Fresh Ceviche

https://pauliesaucerecipes.com/post/fresh-ceviche/

Ingredients

• 1-1.5 lbs fresh white fish (sea bass, blackfish, scup/porgy, or flounder), diced
• ½ cup fresh lime juice
• ½ cup fresh lemon juice
• ½ red onion, finely diced
• 1 jalapeño, finely diced (remove seeds for less heat)
• ½ cucumber, quartered and sliced
• 1 cup cherry tomatoes, halved or quartered
• ½ cup fresh cilantro, chopped
• Juice of ½ lemon
• Juice of 1 lime
• 1–2 tbsp olive oil
• Salt & black pepper, to taste
• ½ tablespoon cajun seasoning 

Instructions:

Prepare the Fish: First, slice your fish into small, even cubes. Keeping the pieces uniform ensures each bite fits perfectly on a chip.

Marinate in Citrus: Next, place all the raw fish into a large mixing bowl. Pour in ½ cup of fresh lemon juice and ½ cup of fresh lime juice, making sure the fish is fully submerged. Gently stir so every piece is evenly coated. Cover and refrigerate for 30–45 minutes, or until the fish turns opaque.

Drain Excess Liquid: After marinating, carefully drain all the citrus liquid from the fish. This step prevents the ceviche from becoming too watery.

Combine Fresh Ingredients: In a separate mixing bowl, add the cherry tomatoes, cucumber, red onion, jalapeño, the juice of ½ lemon, and the juice of ½ lime. Then, gently fold in the marinated fish and sprinkle with Cajun seasoning for a subtle kick.

Season & Mix: Slowly mix in olive oil, fresh chopped cilantro, and a pinch of salt and pepper. Stir gently so all the flavors blend together without breaking down the fish.

Chill for Best Flavor: Cover the bowl with plastic wrap or foil and refrigerate for 2 hours. This step is essential, as it allows the citrus, vegetables, and herbs to meld into a refreshing, balanced flavor.

Serve & Enjoy: Finally, plate up your ceviche and serve it chilled with tortilla chips or tostadas. Pair it with a cold beer or a crisp glass of white wine for the ultimate refreshing seafood dish.