1poundred snapper, halibut, sea bass, grouper, or flounder, skin removed
1cuplime juice, divided
¼cuplemon juice, divided
¼cuporange juice, divided
1cupdiced tomatoes, seeds removed, ¼-inch dice
½cupred onion, thinly sliced, 1/16-inch thick, 1-inch long
1tablespoonminced jalapeno, seeds removed
1cupdiced avocado, ½-inch dice (about 1 large avocado)
the snapper filets into ½-inch cubes, there should be about 2 cups of
diced fish. For a quicker cook, cut fish into ¼-inch cubes. Transfer
fish to a non-reactive medium bowl, like glass or ceramic.
¾ cup lime juice, 2 tablespoons lemon juice, and 2 tablespoons orange
juice to the bowl. The fish should be submerged in the juices. Cover and
marinate in the refrigerator until the surface is opaque, about 30 to
45 minutes. Stir halfway through for even cooking. Drain the juices.
the drained fish, add ¼ cup lime juice, 2 tablespoons lemon juice, 2
tablespoons orange juice, tomatoes, red onion, cilantro, jalapeno, lime
zest, avocado, salt, and pepper. Stir to combine. Taste and season with
more salt and pepper as desired.
Serve the ceviche with chips or on top of tostadas.
Recipe Yield: 4 cups
Serving Size: ½ cup
Marinating: For ½-inch sized cubes, marinating
takes about 20 to 30 minutes for a firm surface but tender center, or 45
to 60 minutes for a more solidified texture. For the acidity to
completely firm up the center, about 1 ½ to 2 hours is enough time. For a
quicker soak, chop the fish into ¼-inch size cubes, and after 20
minutes taste a piece every 5 minutes. Cut the cubes of fish in half to
check for doneness.
Enjoy the ceviche within one day of preparing the dish for the best taste.