Try this ceviche recipe with avocado and Serrano!
Ceviche is a fantastic and refreshing way to enjoy the long, hot, summer days. There is hardly any fat other than the good fat from the avocado, so you don’t have to worry about your waistline as well. You can make it as spicy or tangy as you like it.
There is a plethora of different types of fish or seafood you can use as well making it a very versatile recipe. I have a few other ceviche recipes on my website, one leaning towards Peru, and one from Columbia, both are ones I had when I was in their respective countries.
This recipe is utilizing the wild sea bass that opens up right at the beginning of summer on the west coast. This is very different from chilean sea bass so don’t substitute chilean for this wild sea bass.
Another alternative could be snapper, grouper, or even halibut. To me, this ceviche is fantastic, depending on how hot your serranos or jalapenos are. It really gives a balance of heat to the heavy handed citrus. Here is the ceviche recipe I hope you enjoy it!
Ceviche with Avocado and Serrano
- 5 each limes (juiced)
- 1 each orange (juiced)
- 3 each sweet lemons (juiced)
- 1 1/2 lb sea bass ((wild, not chilean))
- 2 small serranos (sliced)
- 3 tbsp cilantro (chopped)
- 1 each tomato (diced)
- 1/4 cup green onion (chopped)
- 2 whole avocados (diced)
- 2 tbsp salt (or more if needed)
How to make ceviche
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Place the juice of the all the citrus in a large bowl. Add the fish to the bowl and season with 1 tbsp of salt and sliced serranos. Make sure that the fish is completely covered in the citrus juice. Place in the refrigerator for at least 2-3 hours.
Then after 2-3 hours you can add tomato, onion and cilantro. Taste the combination and adjust seasoning if need be. Let it marinate for another 10-15 minutes and at this point the ceviche should be ready to serve, but it can sit for longer if need be (I would not recommend marinating overnight although it is perfectly good to eat.
I think the ceviche is perfect the day it is made. When you let the fish sit over night the citrus will “dry” out the fish and make it a little less tender). To serve, place in a bowl with diced avocado and top with chips and micro cilantro. Serve and enjoy!
