Ceviche might be one of my favorite dishes. So much so that when we travelled to Nicaragua I ate it at least once (and sometimes twice) a day. I love the simplicity of the fish and fresh vegetables all marinated in tart citrus juice. To me it’s the epitome of a light, fresh, healthy, and super easy dish. Ceviche is wonderful because the addition of fruits and/or vegetable can be changed up to adjust to taste or what’s in season. I really could eat this any time of year, but it’s definitely the most satisfying and refreshing during the summer and fall, when the cherry tomatoes are still in season.
Truthfully, usually I enjoy ceviche when we go out to eat and do not often make it at home. But really there’s no reason not to, because it is so easy to assemble and is perfect as an appetizer or as a light main dish. I decided to come up with a basic ceviche recipe during my trip to Israel in the spirit of Rosh Hashana, the Jewish New Year. On this holiday there are many traditional foods that are eaten during the holiday dinner to symbolize good wishes for the year ahead. Some traditional foods include, honey, which is usually eaten with apple slices, to symbolize a good and sweet year ahead. Pomegranate symbolizes a “new fruit” in the hopes to enjoy new experiences. And of course, the inspiration for this dish, fish, which symbolizes diving into the new year head first.
This recipe uses sea bass, a white fish which is the kind of dish I usually enjoy in ceviche. I highly recommend speaking with the person at your local fish shop/person behind the fish counter to find out what type of fresh fish they recommend to make sure it’s a high enough quality for this type of application. Other types of fish suitable for ceviche could be striped bass, grouper, sole, or bluefish. I get the fish deboned and descaled so I just have to take it home and get to chopping.
paleo, low carb, gluten free, grain free, keto, dairy free, sugar free, pescatarian
Basic Ceviche
paleo, low carb, gluten free, grain free, keto, dairy free, sugar free, pescatarian
This ceviche recipe is the perfect light, fresh, and healthy dish. It's super easy and is great as an appetizer or a main dish. The simple citrus marinade perfectly cures the fish and brightens the fruits and vegetables that are added to make this super satisfying and refreshing.
Serves 4 as an app, 2 as a main.
freshlydafna.com
Ingredients
- 1 lb sea bass*
- 1 avocado
- 1/3 cup cucumber chopped
- 1/3 cup tomato/cherry tomatoes chopped
- 3 radishes
- 3 tbsp cilantro finely chopped
- 1 green chili pepper
- 1/2 cup lime juice (about 4 large limes)
- fine sea salt
- pepper
Instructions
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Cut the fish into 1/2 in cubes and place into a large bowl (preferrably one with an airtight lid)
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Cut the avocado into similarly sized cubes.
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Cut the cucumber into the quarters and then small chunks. Cut the radish into quarters and then thin slices.
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Cut the tomatoes into small chunks similar in size to the cucumbers. If using cherry tomatoes cut them into half and then quarters.
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Deseed the chili pepper and finely chop the flesh.
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Add the avocado, cucumber, radish, tomatoes, and chili pepper to the bowl with the fish along with the chopped cilantro.
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Pour the lime juice into the bowl with salt and pepper and mix thoroughly.
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Cover the bowl and place into the fridge to marinate for about 30 minutes or until the fish is firm and opaque. Taste for seasoning and adjust by adding more salt and or pepper.
Recipe Notes
* Fish selection: I use sea bass in this recipe but I highly recommend speaking with the person at your local fish store or market to see which fish they have that is fresh and would recommend in this type or application. Other good fish could be striped bass, grouper, sole, bluefish. I get the fish deboned and descaled for convenience.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna.
