Ceviche de Pescado
A simple, healthy ceviche made with fresh tilapia filets, lime juice, cilantro, red onion, and habanero pepper for some kick.
I’m sure I’ve confessed to this many times before, but I sort of have a thing for Latin American food. Totally predictable, sort of obnoxious, but completely undeniable as well. I can’t seem to get enough of it–Connor can attest to this first hand.
This is sort of unfortunate, because unlike a lot of other major cities, DC is not blessed with an incredible Mexican food scene. Don’t get me wrong, we definitely have a few gems here and there, but they are few and far between.
So you can imagine how delighted we were discover a great new place within just fifteen-minutes walking distance from our apartment. Personal favorites include the tuna tartare taquitos, goat tacos made with homemade corn tortillas, the juiciest carne asada I’ve ever had, hibiscus frozen margaritas and CoronaRitas that will make your head spin…
And, of course, the ceviche de pescado, which is one of my personal favorites. This recipe and preparation was inspired by this particular restaurant.
Light and refreshing, with just the right amount of heat from fresh cilantro and diced habanero pepper to have you coming back for more every single time.
This past weekend, I decided to take matters into my own hands and recreate my own version at home. I bought some fresh tilapia filets, squeezed a million (or six) fresh limes, and figured out the rest as I went along.
Luckily, it was a success and Connor and I both happily ate it for dinner that night alongside tortilla chips and a big bowl of guacamole–my kind of meal. Enjoy!
Ceviche De Pescado
- 1 lb very fresh tilapia, sea bass, mahi mahi, or halibut fillets
- ½ cup (120 mL) freshly squeezed lime juice
- large handful fresh cilantro leaves roughly chopped
- ¼-½ red onion very thinly sliced
- ½ habanero pepper, finely diced wear gloves and be extremely careful
- ¼-½ teaspoon jalapeño hot sauce depending on heat preference
- kosher salt
- Cut the fish into very small pieces (about ½-inch cubes). Salt generously and place in a non-reactive, shallow dish. Add the lime juice, thinly sliced red onion, diced haberno, jalapeno hot sauce (if using), and chopp cilantro. Stir to combine.
- Cover mixture and allow to sit in refrigerator for one hour. Remove from the refrigerator and stir once again. Allow to marinade in fridge for an additional 2 to 2½ hours. Taste and season as needed. Don't shy away from adding more salt or additional lime juice if needed, it should taste well-balanced.
- Serve cold with tortilla chips.
Tips for Success:
- This recipe is more of a basic guideline, than a strict “measurement” recipe. Feel free to adjust amounts as needed and don’t shy away from salt or acid in this recipe–it really makes a huge difference in the final dish!