Ingredients:

  • 1 lb (450 g) fresh white fish (like tilapia or snapper), cut into small cubes
  • 1 cup (240 ml) freshly squeezed lime juice (about 8-10 limes)
  • 1 medium red onion, finely diced
  • 2 medium tomatoes, diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup (15 g) fresh cilantro, finely chopped
  • 1-2 serrano chilies, minced (adjust to heat preference)
  • Salt to taste
  • Pepper to taste
  • Tortilla chips (optional)
  • Avocado slices (optional)

Instructions:

  1. Dice the fish into small, uniform cubes.
  2. In a mixing bowl, combine fish and lime juice. Ensure all fish is submerged. Cover and refrigerate for 30 minutes until fish is opaque.
  3. Remove fish from fridge; drain excess lime juice if desired. Stir in the diced red onion, tomatoes, cucumber, cilantro, and minced chilies.
  4. Add salt and pepper to taste, adjusting seasoning as needed.
  5. Transfer ceviche to a serving bowl and garnish with avocado slices if using. Serve chilled with tortilla chips.