Ingredients:

  • 1 lb fresh white fish fillets (such as snapper, tilapia, or halibut), cut into small cubes
  • 1 cup freshly squeezed lime juice (about 8-10 limes)
  • 1/2 cup freshly squeezed lemon juice (optional, for a balance of citrus flavors)
  • 1 small red onion, finely diced
  • 1 small cucumber, peeled, seeded, and diced
  • 1 medium tomato, diced
  • 1-2 fresh jalapeño peppers, finely chopped (adjust to heat preference)
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 1 avocado, diced (optional, for garnish)
  • Tortilla chips or tostadas (for serving)

Instructions:

  1. Prepare the Fish:
    • Begin by cutting the fish fillets into small, bite-sized cubes. Make sure the fish is as fresh as possible for safety and best flavor. The freshness of the fish is key in a dish like ceviche since the “cooking” process relies on the acid in the citrus juice.
  2. Marinate the Fish:
    • Place the cubed fish in a non-reactive bowl (such as glass or ceramic). Pour the lime juice over the fish, ensuring it’s fully submerged. The acid from the lime juice will begin the denaturation process, turning the fish from translucent to opaque and firm. Let the fish marinate in the refrigerator for at least 30 minutes to 1 hour, depending on the desired level of “doneness.” The longer it marinates, the firmer the fish will become.
  3. Prepare the Vegetables:
    • While the fish is marinating, finely dice the red onion, cucumber, tomato, and jalapeño. Chop the cilantro as well. Set these ingredients aside.
  4. Combine the Ingredients:
    • Once the fish has marinated, remove it from the refrigerator and gently toss it with the prepared vegetables and cilantro. Add salt and pepper to taste.
  5. Serve:
    • Spoon the ceviche onto a plate or in small serving bowls. If desired, garnish with fresh diced avocado for extra creaminess. Serve with tortilla chips or tostadas on the side for a delightful crunch.

Why This Recipe Works:

In this Ceviche recipe, the lime juice is the key ingredient that denatures the fish proteins, effectively “cooking” the fish without heat. The acid breaks down the proteins, giving the fish a firm, opaque texture similar to cooked fish. The bright, zesty citrus flavor combined with the freshness of the vegetables and the heat from jalapeño creates a light, refreshing dish perfect for a summer meal. Ceviche is an excellent example of how denaturation can be used to transform raw ingredients into something flavorful and safe to eat.