Name: Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Latin American
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating; 1/4 red onion, very finely sliced using a mandolin; 2 tsp fresh jalapeño, finely chopped (or green chilli, adjust to spice preference); 8 cherry tomatoes, halved (large tomatoes quartered); 1/4 tsp black pepper; 1/3 cup fresh lime juice (or lemon juice); 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt); 1 ripe avocado, cut into 1.25cm / 1/2″ cubes; 1/4 cup coriander/cilantro leaves, roughly chopped (can substitute with chives); 2 tbsp extra virgin olive oil

Description

A fresh and vibrant ceviche recipe featuring sashimi-grade fish marinated in lime juice with red onion, jalapeño, cherry tomatoes, and avocado for a zesty, healthy appetizer or light meal.

Ingredients

Scale

Fish and Marinade

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
1/4 red onion, very finely sliced using a mandolin
2 tsp fresh jalapeño, finely chopped (or green chilli, adjust to spice preference)
8 cherry tomatoes, halved (large tomatoes quartered)
1/4 tsp black pepper
1/3 cup fresh lime juice (or lemon juice)
1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)

Finishing Touches

1 ripe avocado, cut into 1.25cm / 1/2″ cubes
1/4 cup coriander/cilantro leaves, roughly chopped (can substitute with chives)
2 tbsp extra virgin olive oil

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Instructions

Cut fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes to ensure even marinating and perfect bite-size pieces.
Toss in lime, leave 5 minutes: In a bowl, combine the fish cubes with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss everything together and set aside for 5 minutes, mixing once gently during this time to let the fish marinate and lightly ‘cook’ in the citrus juice.
Add avocado then serve: After marination, sprinkle over the salt, then add the diced avocado, chopped coriander, and extra virgin olive oil. Gently stir to combine without mashing the avocado. Serve immediately with corn chips or your preferred accompaniments.
Serving advice: Enjoy the ceviche fresh, as it will remain good for about 20 minutes before the fish starts to overcook and firms up. Do not store overnight to maintain freshness and food safety.

Notes

Use only fresh, sashimi-grade fish suitable for raw eating to ensure safety and best flavor.
If substituting table salt, use less as it is finer than kosher or cooking salt.
The extra virgin olive oil adds richness and depth, but can be omitted for a lighter version.
Serve immediately for best texture and flavor; ceviche is not suitable for make-ahead or storage.
Adjust jalapeño quantity to control the spice level.