Description
A fresh ceviche makes for the perfect warm-weather snack. It can be made ahead, served chilled, and devoured with chips in the sunshine, or better yet, on the beach. In the summer months when tomatoes are bursting with flavor, don’t be afraid to chop up your juiciest heirloom variety and mix in with the ceviche.
Ingredients
Scale
- 3-4 heirloom tomatoes
- Salt
- 3/4-1 lb medium-bodied white fish of choice (about 1 filet)
- 1 cup fresh lime or lemon juice (or a mix of both), divided
- 1/2-1 red or white onion
- 1 cucumber
- 1-2 jalapeños or serrano peppers
- 1 cup fresh chopped cilantro including stems
- 1-2 ripe avocados (optional)
- Flaky salt such as Maldon for finishing
- Corn chips or tostadas for serving
Instructions
- Dice the tomatoes and set in a bowl with salt. Set aside.
- Cut the fish into bite-size chunks and toss with 3/4 cup of citrus juice. Leave fish to “cook” in the fridge, stirring occasionally, while you make the rest.
- Dice the onion and cucumber, and mince the chiles. Add to the bowl with the tomatoes. Toss in the cilantro, avocado (if using), and remaining 1/4 cup of citrus juice.
- Use a slotted spoon to remove the fish from its “cooking” liquid, and gently toss together with the chopped vegetables until everything is well combined. Add more salt or citrus to taste.
- Top with flaky salt such as Maldon before serving with corn chips or tostadas.