1 lb. fresh white fish (such as snapper, halibut, or tilapia), cut into 1-inch cubes
1 cup freshly squeezed lime juice (approximately 8–10 limes)
1 red onion, thinly sliced
2 ripe tomatoes, diced
1 jalapeño pepper, seeded and minced
1 cup chopped cilantro
1 avocado, diced
1 tsp. sea salt
Tortilla chips or tostadas, for serving (optional)
Instructions
Start by cutting the fresh white fish into 1-inch cubes.
Pour the freshly squeezed lime juice over the fish, making sure all the pieces are fully submerged. Cover the bowl and refrigerate for 30-60 minutes, or until the fish appears opaque and has a firm, “cooked” texture.
While the fish is marinating, prepare the remaining ingredients. Thinly slice the red onion, dice the tomatoes, mince the jalapeño pepper, and chop the cilantro. Add these vegetables to the bowl with the fish and lime juice, gently stirring to combine.
Right before serving, gently fold in the diced avocado and sprinkle with sea salt.
Spoon the Zesty Lime Ceviche into serving bowls or on top of tostadas or tortilla chips. Garnish with extra cilantro, if desired. Serve immediately, as the ceviche is best enjoyed fresh and chilled.
