Ceviche Ole' Recipe

Ceviche Ole' Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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More Information

The secret of any good ceviche like this Ceviche Ole' is to make it with good fresh fish, the fresher, the better!

Ingredients:

  • 1 lb. fresh halibut, sea bass, or red snapper fillets
  • ½ Sunkist® lemon, grated peel
  • ¾ cup freshly squeezed Sunkist® lemon juice
  • 1 large tomato, diced and drained
  • 1 medium onion, chopped
  • 2 Tbsp. chapped canned or fresh green chiles*
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. bottled taco sauce or a few drops hot sauce, to taste
  • 1 Tbsp. chopped cilantro
  • ½ tsp. salt
  • *Reduce amount if using hot varieties, such as serrano or jalapeño chiles.

Instructions: (Makes 4 servings)

  • With a sharp knife, cut fish on the diagonal into paper-thin slices. In a glass bowl, combine the fish, lemon-peel, and lemon juice; cover.
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  • Marinate in refrigerator for 8 hours or overnight, until fish is opaque and has a "cooked" look; stir occasionally. (Or marinate in a tightly sealed plastic bag, turning occasionally.)
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  • Stir in remaining ingredients. Cover and chill for 30 minutes to blend flavors.
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  • Serve as an Appetizer:
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  • In cocktail glasses, garnishing each as desired with lettuce, avocado slices, lemon slices or cartwheel twists, cilantro, or parsley.
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