Fish Bar Ceviche Recipe
Fish Bar in Chicago offers a refreshing ceviche appetizer that combines the sweetness of pineapple, the creaminess of avocado and the crispness of cucumber, all balanced with the heat of serrano chile and the brightness of lime, creating a vibrant and flavorful start to any meal. Make our Fish Bar Ceviche Recipe at home. With our Secret Restaurant Recipe your Ceviche will taste just like Fish Bar.
Yield: 4 Appetizer Servings
Ingredients
- 1 pound fresh White Fish, such as Tilapia, Snapper, or Mahi-Mahi cut into small 1/2-inch cubes
- 1/2 cup freshly squeezed Lime Juice
- 1/4 cup freshly squeezed Orange Juice
- 1/2 cup Red Onion finely diced
- 1/2 cup Mango peeled and diced
- 1 small Jalapeño finely diced
- 1/4 cup fresh Cilantro chopped
- 1 medium Tomato seeded and diced
- 1/4 cup Cucumber peeled and diced
- Salt and freshly ground Black Pepper to taste
- Tortilla Chips for serving
Instructions
- In a medium bowl, combine cubed fish, lime juice and orange juice. Stir gently to coat the fish in the citrus juice. Cover and refrigerate for 2 - 3 hours, allowing the citrus juice to "cook" the fish until it turns opaque and firm.
- After marinating, drain any excess liquid from the ceviche. Discard liquid. Save fish. ;)
- To fish cubes, add prepared red onion, mango, jalapeño, cilantro, tomato and cucumber. Mix gently to combine.
- Taste. Season with salt and pepper, to taste.
- Serve chilled with tortilla chips for dipping or as a topping for tacos.
- Serving Tip: Garnish with extra cilantro or a squeeze of fresh lime juice just before serving for an added burst of flavor.