Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.
- 1 pound sushi-grade boneless, skinless white fish, such as red snapper, halibut, or grouper
- 1 small red onion, peeled and thinly sliced lengthwise
- 1/2 red bell pepper, seeded and diced
- 1 jalapeño, stemmed, seeded, and finely diced
- 1 1/2 teaspoons coarse salt (kosher or sea) or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon merkén (optional)
- Juice of 4 limes or lemons
- 1/4 cup chopped fresh cilantro leaves
- 3 tablespoons extra virgin olive oil
- Toast points, lettuce cups, or tortilla chips, for serving
Remove any bloodlines or dark parts from the fish before cutting it into 1/2-inch cubes.
In a nonreactive bowl, combine the fish, onion, bell pepper, jalapeño, salt, pepper, and merkén, if using. Gently stir in the lime or lemon juice as well as the olive oil.
Cover and refrigerate for 1 hour. Stir in the cilantro just before serving.