Citrus ceviche

By Andrea Buckett
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 680 grams fresh, white fish (sea bass, halibut, snapper etc..) cut into 1 centimeter dice.
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/2 cup diced red onion
  • 1/3 cup chopped cilantro (or flat leaf parsley)
  • 2 Roma tomatoes, diced
  • 1 jalapeno, minced
  • 1 avocado, peeled and diced
  • 2 tablespoons canola oil
  • 1/8 teaspoon salt

Directions

  1. In a glass or stainless-steel bowl combine the fish, lime and lemon juice and diced onion. Cover and place in the fridge for 30 minutes or up to four hours.
  2. Drain the fish and discard the citrus juice. Place the fish into a bowl and add the cilantro, tomatoes, jalapeno, avocado, canola and salt.
  3. Serve with tortilla chips.

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