Entree: Antarctica – Central Culinary Region – Snowfish Ceviche

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) snowfish fillets, skin removed and pin-boned, cut into 1/2-inch (1 cm) pieces
- 1 cup (240 ml) fresh lime juice (about 6–8 limes)
- 1/2 cup (120 ml) cold water
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 1 jalapeño, seeded and finely minced (about 1 oz (30 g))
- 1 medium tomato, seeded and diced (about 6 oz (170 g))
- 1 small cucumber, peeled, seeded and diced (about 6 oz (170 g))
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) grated lime zest (optional, for extra brightness)
- Tortilla chips, grilled bread, or boiled cassava for serving (optional)

Show original ingredient measurements

- 1.5 lb (680 g) snowfish fillets, skin removed and pin-boned, cut into 1/2-inch (1 cm) pieces
- 1 cup (240 ml) fresh lime juice (about 6–8 limes)
- 1/2 cup (120 ml) cold water
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1 jalapeño, seeded and finely minced (about 1 oz / 30 g)
- 1 medium tomato, seeded and diced (about 6 oz / 170 g)
- 1 small cucumber, peeled, seeded and diced (about 6 oz / 170 g)
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) grated lime zest (optional, for extra brightness)
- Tortilla chips, grilled bread, or boiled cassava for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the 1/2-inch (1.27 cm) pieces of snowfish in a nonreactive bowl and pour over the 1 cup (240 ml) fresh lime juice and 1/2 cup (120 ml) cold water so the fish is fully submerged. Cover and refrigerate to cure.
2. After 15–20 minutes (depending on the size of the pieces), check the fish; it should look opaque and feel firm. If pieces are still translucent, cure another 5–10 minutes. Do not over-cure or the fish will become tough.
3. Meanwhile, combine the sliced red onion, minced jalapeño, diced tomato, diced cucumber, chopped cilantro, 2 tbsp (30 ml) olive oil, 1 tsp (4 g) lime zest (if using), 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper in a separate bowl and toss to combine.
4. Once the fish is opaque, drain about half of the lime-cure from the fish (reserve a little for moisture) and gently fold the fish into the herb-and-vegetable mixture. Taste and adjust salt, pepper, or lime to preference.
5. Chill the combined ceviche for 5–10 minutes to let flavors marry, then transfer to shallow bowls. Drizzle with a little extra-virgin olive oil if desired and garnish with additional cilantro.
6. Serve cold with tortilla chips, grilled bread, or boiled cassava; refrigerate leftovers and consume within 24 hours.

1. Place the 1/2-inch pieces of snowfish in a nonreactive bowl and pour over the 1 cup (240 ml) fresh lime juice and 1/2 cup (120 ml) cold water so the fish is fully submerged. Cover and refrigerate to cure.
2. After 15–20 minutes (depending on the size of the pieces), check the fish; it should look opaque and feel firm. If pieces are still translucent, cure another 5–10 minutes. Do not over-cure or the fish will become tough.
3. Meanwhile, combine the sliced red onion, minced jalapeño, diced tomato, diced cucumber, chopped cilantro, 2 tbsp (30 ml) olive oil, 1 tsp (4 g) lime zest (if using), 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper in a separate bowl and toss to combine.
4. Once the fish is opaque, drain about half of the lime-cure from the fish (reserve a little for moisture) and gently fold the fish into the herb-and-vegetable mixture. Taste and adjust salt, pepper, or lime to preference.
5. Chill the combined ceviche for 5–10 minutes to let flavors marry, then transfer to shallow bowls. Drizzle with a little extra-virgin olive oil if desired and garnish with additional cilantro.
6. Serve cold with tortilla chips, grilled bread, or boiled cassava; refrigerate leftovers and consume within 24 hours.