Instant Fresh Ceviche

Ingredients

• White Fish Fillet (Cod/Tilapia)

  400 g skinless

  $3.40

• Lime

  4 whole

  $1.60

• Red onion

  0.5 medium

  $0.14

• Jalapeño Pepper

  1 whole

  $0.18

• Coriander

  0.5 bunch

  $0.30

• Salt

  0.75 tsp

  $0.00

• Garlic

  1 clove

  $0.02

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Dice the white fish fillet into clean 1.5 cm uniform cubes.

2. 2

   Thinly slice the red onion and soak in cold water for 3 minutes to mellow sharpness, then drain well.

3. 3

   Finely mince the jalapeño pepper and grate the single garlic clove.

4. 4

   Place the diced fish in a glass bowl, sprinkle evenly with fine salt, and toss gently.

5. 5

   Squeeze the juice of all four fresh limes directly over the fish, ensuring cubes are submerged in the citrus bath.

6. 6

   Fold in the drained red onion, minced jalapeño, grated garlic, and freshly chopped coriander leaves.

7. 7

   Let rest for 5 to 7 minutes until the fish turns delicately opaque on the exterior, then serve instantly while chilled and vibrant.