This Easy Fish Ceviche recipe is fresh, full of flavor and always a hit at a party! It's loaded with cubed fish marinated (and 'cooked') in citrus juice, crisp vegetables, creamy avocado and fresh herbs. With this simple recipe you can make restaurant quality ceviche in your own kitchen!
Place the fish and scallops in a large non-reactive mixing bowl. Set aside.
In a small bowl, whisk together the lime juice, orange juice and honey. Pour mixture over seafood. Stir to evenly coat the fish. Cover the bowl with plastic wrap and refrigerate for 20 minutes, gently stirring the mixture halfway through refrigeration time.
Add the tomatoes, jalapeno, onion and garlic to the fish mixture. Season to taste with salt and pepper. Toss to combine. Cover and refrigerate for an additional 10 minutes or until fish is cooked to your liking.
Drain the mixture and transfer to a serving bowl. Gently stir in the avocado, mint and cilantro. Taste and adjust for seasoning with salt, pepper and additional herbs if desired.
Serve immediately with lime wedges. Enjoy!
I highly recommend you use freshly squeezed lime and orange juice for the ceviche. The prepared citrus juice in a bottle lacks the flavor of fresh squeezed juice!
If you don’t like the taste of raw red onions, soak them first! Soaking the onions will mellow the flavor and soften them. Place diced onions in a small bowl with ½ teaspoon of kosher salt. Add enough water to cover the onions. Set aside and allow to soak for 15 minutes. Drain and RINSE the onions before using.
For Mojito Ceviche: Substitute Club Soda for the Orange Juice and granulate sugar for the honey. Also, add 1 ½ tablespoons of White Rum to the mixture in step 1 of the recipe.
*Recipe Serves: 4-6 Depending on appetite
*Nutritional Information based on 6 servings. Nutritional Information is a rough estimate and will depend on exact ingredients and amounts used.