Ingredients
- 1 kg fresh white fish (we recommend swordfish or mahi-mahi for their firm texture)
- 2 tablespoons lime juice
- 2 large tomatoes, diced
- Juice of 8–9 limes (preferably key limes)
- ½ orange, juiced
- 1 red onion, thinly sliced
- Fresh cilantro, finely chopped
- Tomato sauce (optional, for color)
- Yellow mustard (optional, for color)
- Salt
- Black pepper
Prep steps:
- Clean and cube the fish.
- Slice the red onion into thin strips (julienne) and soak in cold salted water for about 10 minutes to reduce sharpness.
- Dice the tomatoes and finely chop the cilantro.
- Juice the limes and orange and set aside.
Instructions:
- In a pot with lightly salted water, cook the cubed fish for about 5 minutes. Once cooked, reserve 1 cup of the cooking liquid for later use.
- In a large bowl, combine the lime juice, diced tomatoes, and onion. Add the cooked fish and mix gently.
- Stir in the chopped cilantro, salt, and black pepper to taste. Add some of the reserved fish stock if the mixture needs more liquid or body.
- Pour in the orange juice and mix well.
- For color and a hint of flavor, add 1 teaspoon of tomato sauce and a small amount of mustard (optional, to your taste).
This delicious ceviche is best served with our CHILI LIME PLANTAIN CHIPS “Ceviche Style”—they add the right touch of spicy crunch to complete the dish.
