Wondering what to make for lunch? If you have 30 minutes to spare, then you’ve got time for this 30-Minute White Fish Ceviche Recipe.
Ceviche is easily one of the best meals to make during the summer because you don’t need to turn on your stove to make it. The lemon juice does all the cooking for you. While the fish is marinating, all you have to do is chop the rest of the ingredients.
This recipe calls for one pound of sole fish. It’s always best to use fresh fish, but for this one, I used a frozen pack of six individually sealed fillets. I let them thaw out in the fridge until they were halfway defrosted then diced them into small cubes.
Marinating time can vary depending on the type of fish you are using. With thin fillets, anything past an hour will give you fish that has become dry and chalky, so be mindful of the thickness of the fish you choose.
How long should fish be marinated in lemon juice?
For a thin fish like sole and flounder, you only need about 30 minutes. A bigger fish like salmon and tuna can be marinated for an hour and still be fine. Some recipes will say don’t go beyond 30 minutes, but I say it’s better to be safe than sorry so I always go for the 30 to 45-minute mark if the pieces are thicker than they are here. Just be sure to keep it covered in the coldest part of your fridge while you prep all the other ingredients.
Be sure to use a dish that will allow the fish to be fully submerged in the lemon juice and support all the ingredients later.
Cover it with plastic wrap (or a lid if your baking dish has one) and keep it in the coldest part of your fridge for 25 minutes.
While the fish is marinating, prepare the remaining ingredients.
Start with the cucumber, tomato and green onion.
Drain the lemon juice out of the fish but save it because you’ll be adding some back into the ceviche.
Finally, chop the cilantro, dice the avocado and add them to the ceviche.
Pour about 1/4 cup of the reserved lemon juice over the avocado and mix everything well.
If you’re serving ceviche at a party, don’t take it out of the fridge until guests start arriving. When it’s time to bring it out, keep a layer of ice under the dish that it’s in and keep it covered. If you’re making this for lunch for your family, there’s no need to keep it on ice as long as it’s all being eaten in that one sitting.
Serve the ceviche with tortilla chips.
Enjoy, friends!
White Fish Ceviche
Ingredients
- 1 pound sole fillets, skinless, boneless, diced into small cubes
- 3/4 cup fresh lemon juice
- 1 1/2 cup tomatoes, diced
- 1 1/2 cup cucumber, diced
- 3 tbsp green onion, minced
- 1 1/2 large avocado, diced
- 1/2 cup cilantro, chopped
- 1 tsp sea salt
- 1 tsp garlic salt
Instructions
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Soak fish in lemon juice making sure the fish is fully submerged in the juice. Let fish cook in juice for 25 minutes, but not longer than 30 minutes. Strain out the lemon juice, reserve for later use.
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While the fish is marinating, prepare the remaining ingredients. Start with the cucumber, tomato and green onion. Drain the lemon juice out of the fish but save it because you’ll be adding some back into the ceviche.
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Finally, chop the cilantro, dice the avocado and add them to the ceviche. Pour about 1/4 cup of the reserved lemon juice over the avocado and mix everything well. Serve with tortilla chips.
Recipe Notes
When you choose a serving dish, make sure you use one that will allow the fish to be fully submerged in the lemon juice and support all the ingredients later.
Cover it with plastic wrap or a lid if you’re baking dish has one, and keep it in the coldest part of your fridge for 25 minutes.
If you’re serving ceviche at a party, don’t bring it out until guests start arriving. When it’s time to bring it out, keep a layer of ice under the dish that it’s in and keep it covered. If you’re making this for lunch for your family, there’s no need to keep it on ice as long as it’s all being eaten in that one sitting.
