I don’t know what to say to prepare you for how insanely EASY and mouthwatering this recipe is. There is nothing like a bowl of fresh, like, truly fresh off the bone fish paired with real herbs like mint and cilantro soaked in citrusy, tangy goodness. I got the idea to make ceviche from a friend at work who had just came back from Peru. He couldn’t stop talking about this once and a lifetime, magical bowl of ceviche he had acquired from a local street vendor while strolling on a local beach. He told me how in Peru there is amazing ceviche everywhere. Fresh as a daisy. Nothing lazy. Oh my, oh my goodness I was awestruck by this news and immediately went back to my recipe drawing room to recreate that special dish he had described.
I fused California flavors with South American ceviche recipes found online. You can use any kind of high quality fish but I personally recommend Snapper for the melt in your mouth quality. And eating this dish with crunchy fresh chips just elevates everything. The contrast in crunchy texture with the soft citrusy fish is just *chefs kiss*. It’s delightful and versatile. I made a one person serving for this recipe but you can use this recipe for other purposes. Scoop the ceviche onto giant bowl shaped chips and garnish with small lime slices for a fancy made to impress party appetizer. Or add this ceviche on top of a bed of rice with grilled pineapple and bam you’ve got yourself a full fancy special occasion meal.
PREP TIME: 7 mins COOK TIME: 20 mins TOTAL TIME: 30 mins
Ingredients
- 400 g skinless sea bass, lemon sole or snapper , pinboned, from sustainable sources
- ½ pound extra large shrimp
- The juice of 3 lemons
- 2 teaspoons of Aleppo chili flakes
- 1 teaspoon of sea salt
- 8 sprigs of fresh mint, chopped
- One heaping handful of fresh chopped cilantro
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 1 green onion, sliced into small rings
- ½ red onion, thinly sliced and cut in half
- One large avocado, ripe but still firm
- 1 heaping handful of fresh tortilla chips
Instructions
- Julianne your red onion, red and green pepper and jalapeno into small pieces.
- Slice your green onion into tiny medallions.
- Pick your fresh mint off the stem and slice into small pieces.
- Chop your fresh cilantro and set aside.
- Peel and devein your jumbo shrimp before cut your fish and shrimp into small bite sized chunks
- Toss all your ingrediants medium metal sized bowl with fresh lemon juice and salt. Set aside and let it soak in the juice for 20 minutes.
- Meanwhile, arrange your chips in a bowl by placing them on the floor of the bowl with no edges sticking up. Slice your avocado in half. Remove the pitt. Make thin slices throughout the flesh before carefully removing the skin. Fan the rest into the bowl next to the chips.
- When your fish is ready after 20 minutes, the flesh will look less translucent and more white or cloudy.
- Place a heaping scoop of your ceviche onto the top of the chips. Garnish with aleppo flakes and fresh cilantro.
- Take a big bite and enjoy it with an ice cold margarita
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