There is nothing like spending a day at the beach in Mexico, laying on the soft white sands, jumping in the warm waters, and eating the delicious appetizer, ceviche.
Ceviche is a relatively simple dish to make and everyone has their own way of making it. Essentially, it's white fish, "cooked" in lime juice, accompanied by an assortment of vegetables, and seasoned to one's own liking.
A few days ago, my husband went out to the beach and caught a week's worth of halibut. I made two dinners and saved a few filets for ceviche. You can use any white fish. Tilapia, snapper, or cod, whatever is fresh and available.
This is how I prepared my ceviche today:
- 4 small fillets of Halibut
- 3 large limes
- 1 roma tomato
- 1/4 c. finely diced red onion
- 1/4 c. finely diced white onion
- chopped cilantro
- salt to taste
Cut the fillets into small cubes and place them in a large bowl. Cut the lime in half and squeeze the juice onto the ceviche. I like to use a lemon squeezer to get the most juice out. Toss the fish and lime to make sure the juice gets onto every bit of meat. This is when I like to do the dicing of the onions and tomatoes so that the fish has lots of time to soak up the juice of the lime. Toss the veggies. Chop up the cilantro and add that in, as well. Sprinkle salt to taste.