Dice the fish and if using shrimp, clean and de-vein.
Dice the fish and if using shrimp clean and devein. Place the fish in a glass or metal bowl.
Juice the limes and pour over the fish, making sure all fish is covered.
Marinate the fish in the lime juice (this step ‘cooks’ the fish) anywhere from 2 hours to overnight. (I like 4-6 hours.)
Pour off about ½ of the lime juice. (Optional - I like my ceviche juicy and tangy, so I keep it).
Add tomato, cilantro, red onion, cucumber salt and pepper and any optional ingredients you like. Toss well to incorporate. Do this preferably a couple hours before serving & refrigerate.
Toss well once again before serving.
Serving Options
Should be served chilled, but not ice cold. Arrange in individual serving bowls lined with the lettuce leaves or serve over salad greens as a ceviche salad.
Place in a bowl and serve with nacho chips for dipping.
Serve in a Martini glass with a lime hanging over the side. Glass can be rimmed with salt.
Pairs well with a chilled Sauvignon Blanc, like a Chilean with citrus notes.
Recipe Notes
Store leftover in a plastic bag in the fridge. Tastes better on the second day.
Measurements in ceviche are personal preference – use more cucumber if you like it.
I like to keep it simple and let the fresh lime-fish flavor prevail. Too many add-ins and you lose the integrity of the dish.
Submitted by Linda Taylor
Test Kitchen's Comment: Simple, fresh, easy. The perfect way to enjoy Bonaire's lionfish!
