The Best Fish Ceviche Recipe #appetizers #dinner

This Easy Fish Ceviche formula is new, brimming with flavor and consistently a hit at a gathering! It's stacked with cubed fish marinated (and 'cooked') in citrus juice, fresh vegetables, rich avocado and new herbs. With this basic formula you can make eatery quality ceviche in your own kitchen! (Solid, Keto-accommodating, sans gluten)

This fish ceviche is light, invigorating and overflowing with citrusy, new flavor! New, cubed delicate white fish and scallops marinated in a tart blend of lime juice and squeezed orange; at that point hurled with succulent tomatoes, sharp red onions, zesty jalapeños, rich avocados, cool mint and new cilantro.

This ceviche formula is fantastically simple to get ready and can be made ahead of time which makes it ideal for parties! Heap it on head of salty tortilla chips for an object free, swarm satisfying hors d'oeuvre that is consistently a hit! Or on the other hand, serve it with a side of cilantro lime rice or cauliflower rice for a solid, fulfilling supper!

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Ingredients

• ¾ pound Semi-Firm or Firm White Fish - cut into ½’’ cubes (SEE NOTES)
• 1/2 pound Bay Scallops - halved (or Shrimp)
• 3/4 Cup Lime Juice - about 6 limes (SEE NOTES)
• 1/4 Cup Orange Juice
• 1 tsp Honey (or Agave) OPTIONAL
• 2 large Plum Tomatoes – seeded and diced (about 3/4 cup)
• 1 large Jalapeno – seeded, ribbed and finely diced*
• ½ small Red Onion – finely diced (about 1/2 cup)
• 1 clove Garlic - minced
• 1 small Avocado - peeled and diced
• 1/4 Cup Mint Leaves - gently packed and chopped
• 3 TBS Cilantro - gently packed and chopped (Or Sliced Scallions)
• Sea Salt & Ground Black Pepper - to taste

Instructions

1. Place the fish and scallops in a large non-reactive mixing bowl.  Set aside.
2. 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.
3. 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.
4. 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.
5. Serve immediately with lime wedges. Enjoy!

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