Ceviche

Ingredients

Main

Sashimi-grade white fish 200g

Sashimi-grade scallops (optional) 1/3 lb

Lime juice (4-5 limes) 5

Orange juice 1/2

Lemon juice (1 lemon) 1

Red onion, thinly sliced 1/2 Red onion

Garlic clove, finely minced 1 Garlic clove

Cucumber, diced 1 Cucumber

Jalapeño peppers, finely chopped 1-2 Jalapeño peppers

Cilantro, chopped handful

Salt

Olive oil (optional)

Tortilla chips or roasted sweet potato slices

Method

Prepare the Seafood

Cut the fish and scallops into small cubes about 1-1.5 cm. Pat dry with a paper towel to remove excess moisture.

Marinate

Place the fish in a glass or ceramic bowl. Pour in enough lime juice to completely cover the fish. Refrigerate for 10-15 minutes, until the fish turns from translucent to opaque. For scallops, 5 minutes is enough.

The move

The fish is ready when it turns from translucent to opaque — that is the citrus doing its work.

Add the Seasonings

Mix in the onion, jalapeno, cilantro, cucumber, and garlic. Season with salt to taste. Drizzle with a little olive oil if desired for extra richness.

Serve

Enjoy immediately with tortilla chips or roasted sweet potato slices. For extra freshness, add diced tomatoes or more cucumber.