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Quick and Fresh Ceviche with Kingfish, Avocado, and Cherry Tomatoes Recipe

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3.8 from 13 reviews

This refreshing ceviche recipe features tender cubes of sashimi-grade fish marinated briefly in fresh lime juice, combined with vibrant cherry tomatoes, jalapeño, and avocado for a bright and zesty appetizer. Ready in just 15 minutes, it’s perfect for a light meal or party snack served with crunchy corn chips.

Ingredients

Seafood

  • 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating

Vegetables & Herbs

  • 1/4 red onion, very finely sliced using a mandolin
  • 2 tsp fresh jalapeño, finely chopped (or green chili)
  • 8 cherry tomatoes, halved (or large ones quartered)
  • 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
  • 1/4 cup coriander/cilantro leaves, roughly chopped (or substitute with chives)

Seasonings & Liquids

  • 1/3 cup fresh lime juice (or lemon juice)
  • 1/4 tsp black pepper
  • 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
  • 2 tbsp extra virgin olive oil

Instructions

  1. Cut fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes to create uniform bite-sized pieces suitable for ceviche.
  2. Toss in lime, leave 5 minutes: In a large bowl, combine the fish cubes with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, and black pepper. Pour over the fresh lime juice and gently toss everything together. Let the mixture marinate at room temperature for 5 minutes, stirring gently once during this time to allow the citrus to lightly ‘cook’ the fish.
  3. Add avocado then serve: Sprinkle the salt over the ceviche mixture before folding in the diced avocado, chopped coriander leaves, and extra virgin olive oil. Stir gently to combine all ingredients without mashing the avocado. Serve the ceviche immediately with corn chips or your preferred accompaniment.
  4. Storage note: Consume the ceviche within 20 minutes to ensure the fish remains tender and fresh, as prolonged marinating will overcook the fish causing it to firm up. Do not store overnight for food safety reasons.

Notes

  • Use sashimi-grade fish such as kingfish, tuna, or sea bass to ensure safety when consuming raw fish.
  • Use cooking or kosher salt for better seasoning control; if using table salt, reduce quantity to avoid over-salting.
  • Extra virgin olive oil adds richness and balances the acidity of the lime juice.
  • Adjust jalapeño quantity according to your preferred spice level.
  • Serve immediately for the best texture and freshness.
  • Do not keep leftover ceviche longer than 20 minutes to avoid texture and safety issues.

Find it online: https://lauracooks.com/quick-and-fresh-ceviche-with-kingfish-avocado-and-cherry-tomatoes-recipe/