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Imagine yourself eating outdoors with a beer or margarita in hand, an ultra chilled dish of ceviche in front of you, tortilla chips on the side. With the hot days of summer upon us, ceviche is the perfect appetizer or even main course on a warm evening. No cooking required, and it’s all make ahead. Ceviche is a seafood dish, consisting of raw seafood which marinates in citrus juice, usually lemon or lime. Most people believe that ceviche originates from Central or South America. Many countries and regions have their own special version. This particular recipe is similar to one that I have enjoyed in Mexico. In Mexico, ceviche would most commonly be made with red snapper. I think it’s best with a nice white fish, use whatever is the freshest that you have available. In my opinion, tilapia works great. The fish should marinate at least 4 hours before serving, but your best bet is to make it a day ahead. This way, the flavors are will blended, and you are sure that your fish has the texture you want, and is safe to eat. If you have a chopper, it’s the way to go for this recipe, but if not, or you prefer to chop by hand, go for it!
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