Simple Yellowtail Ceviche

Get ready for summer!

Yellowtail ceviche is a refreshing and flavorful dish that is perfect for warmer weather dining or any occasion where you want to enjoy a light and healthy bite. This classic Latin American dish is made by marinating raw yellowtail fish in citrus juice, along with onions (shallots), peppers, and other flavorful ingredients. The acid in the citrus juice cooks the fish, resulting in a tender and tangy texture that is perfect for scooping up with crispy tortilla chips or serving on top of a bed of greens. Whether you are a seafood lover or simply looking for a new and exciting dish to try, this easy-to-make recipe is sure to delight your taste buds.

Simple Yellowtail Ceviche

Serves 4

1 lb sashimi-grade yellowtail (sub albacore or any fresh white fish if yellowtail isn’t available) - Diced into ½-inch pieces

¼  cup fresh lime juice

¼  cup fresh lemon juice

2 tablespoon chopped cilantro

¼ cup diced cucumber (peeled and seeded)

2 tablespoon diced shallot

2 tablespoon finely diced red pepper

1/2 avocado sliced

¼ cup bloody mary mix (preferably spicy Tabasco mix) 

1 Tablespoon diced jalapeno or serrano pepper(seeded)

1 tablespoon extra virgin olive oil

sea salt to finish

To Build/Finish:

Rinse fish and pat dry. Soak fish in lime juice and lemon juice for 30 minutes. Remove from juice mixture and toss with remaining ingredients. Season to taste. Serve within 12 hours.

I love serving this over a crisp blue corn tortilla with sliced avocado atop and a drizzle of extra virgin olive oil.