Entrée: Mexico – Wild Fish 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 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

1 lb (450 g) fresh white fish fillets (such as sea bass or tilapia), cubed
1 cup (240 ml) freshly squeezed lime juice
1 / 2 cup (120 ml) freshly squeezed orange juice
1 cup (150 g) diced tomatoes
1 / 4 cup (15 g) finely chopped cilantro
1 / 2 cup (75 g) thinly sliced red onions
1 / 2 cup (75 g) diced green bell peppers
2 cloves garlic, minced
Salt and pepper to taste
Optional: avocado slices and tortilla chips for serving

Instructions

1. Marinate the Fish: In a large bowl, combine the cubed fish with lime juice and orange juice. Ensure the fish is fully submerged. Cover and refrigerate for 15 to 30 minutes, or until the fish becomes opaque.

2. Prepare the Vegetables: Meanwhile, in another bowl, mix the diced tomatoes, finely chopped cilantro, sliced red onions, green bell peppers, and minced garlic.

3. Combine and Season: Drain the marinated fish, then add it to the vegetable mixture. Season with salt and pepper, adjusting to taste. Mix everything gently to combine.

4. Serve: Transfer the ceviche to a serving dish. Optionally, top with avocado slices. Serve chilled with tortilla chips or as a stand-alone appetizer.