White Fish Summer Ceviche

It’s summer! This is the perfect make-ahead and impress the heck outta your friends kinda dish!!

  • 1/2 lb white fish fillets (i used Halibut, as fresh as possible
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 2 cloves garlic, pressed or finely minced
  • 1 tsp minced fresh ginger
  • 1/2 cup thinly sliced red onion
  • 1/2 cup diced tomato (seeds drained)
  • 1/2 cup diced red pepper
  • 1 jalapeño, finely sliced or diced
  • 1/4 cup chopped cilantro
  • 1 Tbsp olive oil
  • 1 diced avocado
  • salt & pepper
  • Any Tortilla Chips you like!
  • Cut the fish into small, equally sized pieces. The smaller they are, the shorter the “cook” time will be.
  • Combine the juices in a bowl, and then add the chopped fish.
  • Cover and refrigerate for 30-60 minutes, depending on that size of your pieces. They’re done when all pieces will be solid white and opaque.
  • When the fish is done, drain off most of the juice, leaving about 2 Tbsp.
  • Add the remaining ingredients, except for salt and pepper, and stir to combine.
  • Taste, and add salt and pepper as desired.

Serve with tortilla chips and enjoy!!