- Course: Cold Appetizer
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 12 Times
Can be made ahead of time.
Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor. Good with crusty bread or tortilla chips.
1. With a sharp knife, thinly slice the fish.
2. Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.
3. Layer the fish on top, turning the slices to coat with the marinade.
4. Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.
Freezing Information: wrap the fish in plastic wrap and put it in the freezer for 1 hour to firm up the flesh so that it will slice easily.
Nutritional information is based on 1/8 teaspoon added salt per serving.