Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Fresh Fish Ceviche with Lime, Ginger, and Jalapeño Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 69 reviews

This vibrant Fish Ceviche recipe features fresh white fish gently cured in a tangy, flavorful marinade made from citrus juices, fish stock, and a blend of aromatic ingredients. Ready in just 20 minutes, it’s a refreshing and light dish perfect as an appetizer or light meal, showcasing a delightful balance of spice, acidity, and fresh herbs.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Marinade

  • 10 oz fish stock
  • 1 tbsp fresh ginger, peeled
  • 2 tbsp garlic, chopped
  • ½ cup celery, chopped
  • ½ cup coriander stems
  • ¼ cup red onion, chopped
  • 1 tbsp pickled jalapeño
  • 4 tbsp lime juice
  • 3 tbsp orange juice
  • 2½ tsp Tabasco sauce
  • 1 pinch salt, to taste

Fish and Garnish

  • 8 oz fresh white fish (sashimi grade sea bass or cod), diced into 1-inch pieces
  • Thinly sliced red onion, for garnish
  • Fresh coriander leaves, for garnish

Instructions

  1. Prepare the marinade: Using a blender, combine fish stock, peeled ginger, chopped garlic, chopped celery, coriander stems, chopped red onion, pickled jalapeño, lime juice, orange juice, and Tabasco. Blend the mixture until smooth and free of chunks.
  2. Strain the marinade: Pour the blended mixture through a fine mesh sieve into a glass bowl to ensure a smooth, clean marinade without solids.
  3. Season the marinade: Taste the strained marinade and add salt to your preference, mixing well to incorporate.
  4. Chill the marinade: Cover the bowl with cling-wrap and refrigerate for 15 to 20 minutes to let the flavors meld and properly chill the mixture.
  5. Cure the fish: Gently fold the diced fresh fish into the cold marinade, ensuring the fish pieces are fully submerged. Let the ceviche sit for 3 to 5 minutes until the fish turns opaque, indicating it is properly ‘cooked’ by the citrus juices.
  6. Serve: Spoon the ceviche into a shallow bowl or glass, then top with thinly sliced red onion and fresh coriander leaves for a fresh garnish. Serve immediately for best flavor and texture.

Notes

  • Use sashimi-grade fish to ensure freshness and safety when consuming raw.
  • The marinating time is brief since the citrus juices rapidly cure the fish; do not over-marinate or the fish may become too firm or mushy.
  • Adjust the amount of Tabasco and jalapeño to suit your heat preference.
  • This ceviche is best enjoyed fresh but can be stored in the refrigerator for up to 4 hours.
  • Ensure all ingredients and utensils are clean to prevent contamination when handling raw fish.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Latin American

Find it online: https://allyumcooks.com/fresh-fish-ceviche-with-lime-ginger-and-jalapeno-recipe/