whitefish ceviche
  • 5 oz whitefish such as sea bass, snapper or tilapia
  • ¼ cup lime juice (plus extra at the end, to taste)
  • ¼ cup thinly sliced red onion
  • ¼ cup corn kernels
  • ¼ cup chopped scallions
  • ¼ cup red pepper, diced
  • ½ poblano, roasted & chopped (about ¼ cup)
  • salt
serve with:
  • tortillas (mini or regular sized), or tortilla chips
  • avocado slices
  • extra cilantro for garnish
  • a few radish slices
  1. Chop fish into small slices. Place in a bowl and mix with the lime juice. Let it sit and "cook" in the fridge for at least 20 minutes. Remove and drain some of the liquid. Add salt, all veggies, and another squeeze of lime. Taste and adjust. Refrigerate for another 15 minutes or so and serve chilled.
Recipe by Love and Lemons at https://www.loveandlemons.com/mini-ceviche-tacos/