Ceviche just screams summer, doesn’t it? A South American seafood dish, it’s usually made with fresh raw fish that is cured in a citrus juice like lime or lemon, and adorned with fresh ingredients like fruit, veggies, and herbs.
But we’re willing to bet you’ve only had it at the restaurant! So why not prepare this summer staple at home? It’s perfect for a healthy summer lunch or served as an appetizer during your next dinner party on the patio.
Here’s what you’ll need:
Ingredients:
1 ½ lb fresh skinless bass or snapper, cut into 1/2-inch cubes
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup fresh lime juice (about 6 – 7 limes)
½ cup freshly squeezed orange juice (about 1 large orange)
2 teaspoons aji-no-moto (or any umami seasoning of your choice)
1 medium red onion, finely diced
1 cup mini sweet peppers, finely diced (about 5 mini peppers)
2 large ripe mangoes, peeled, pitted, and cut into 1/2-inch cubes
2 – 3 tablespoons fresh cilantro, chopped
Preparation:
Place the fish in a medium glass bowl. Add salt, pepper, and the lime juice over the fish and mix gently to combine.
Important: Make sure that the lime juice covers the fish completely for even curing.
Cover with plastic wrap and chill in the refrigerator until the fish is white and opaque throughout, about 20 – 25 minutes.
After the curing time is over, discard 1/2 of the lime juice from the bowl.
Mix the orange juice and umami seasoning in a small bowl. Add the mixture to the fish.
Add onion, sweet peppers, mango, and cilantro. Stir gently before serving with your choice of chips or on a tostada—the options are endless!
So fresh and easy, you’ll want to make it over and over again! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.