Ceviche has become a popular international dish for several reasons. It tastes so good, it’s light, easy to digest, super healthy and an excellent source of protein. Ceviche also contains lots of vitamins and minerals and it’s a low-fat food.
It took me a while to learn to enjoy raw fish and Ceviche certainly helped me to apreciate it! It kind of took me by the hand and said ” Don’t worry Jill, I’m “cooked” in citrus juice 
” It took me on a little adventure and convinced me of it’s greatness. Even if you aren’t a fan of raw fish, I would recommend trying this! And for all the Ceviche fans out there; ” Where’s is the tortilla chips?” Lets dig in!
I love what fresh orange juice does to this dish; the subtle sweetness combined with the onions, fresh herbs and peppers make my mouth water.
Important: the fish you use for ceviche must be very fresh!
Use a sharp knife and cut the fish into small cubes (½ in inch or smaller) Season with sea salt and transfer into a glass bowl. Squeeze all the juice out of the lemon, lime and orange and poor over the fish.
Cover the bowl and refrigerate at least two hours for the best result!
Chop all other ingredients right before you’re ready to take the bowl out of the fridge. Cut the cherry tomato’s and avocado into small pieces. Mince the peppers and finely chop the chives, mint and cilantro. Pour out most of the citrus juice and add all other ingredients to the bowl and mix it together.Taste the ceviche and add salt if needed.
Start scooping up the goodness!
