My tasty and easy ceviche recipe with a gourmet touch: lime zest.
I learned to make ceviche on a boat, in Holbox. And now it’s one of our family’s favorite Summer dinners(lunches. Adding lime zest to this basic and easy ceviche recipe is one of the best ideas I’ve ever had. It gives it aroma and a sweet flavor, that contrasts the acidity in a delicious, stunning way.
Try & tell me.
lime zest easy ceviche recipe
- 1 filet of gurnard that was the white fish I found 🙂
- 3 limes
- 1 shallot
- 1/2 big tomato
- 1 handful of cilantro
- extra-virgin olive oil
Important: always freeze the fish fillet for at least 48 hours. Defrost it before preparing your ceviche.
Dice the fish filet and place it in a bowl.
Grate the zest of the 3 limes and add it to the bowl. Keep a pinch of it for later.
Juice the limes and add to the bowl, you must completely cover the fish (add more limes if necessary).
Stir and set aside for at least a couple of hours (flesh should get totally - or almost totally- white).
Finely chop the shallot, the tomato and the cilantro leaves. Place them in a bowl and season with a teaspoon of olive oil and a pinch of salt.
Once the fish is ready, drain it lightly and mix it up with the ingredients from the second bowl. Add the zest you kept aside and serve.
Serve ceviche with tortillas, tortilla chips or taquitos.
enjoy your lime zest easy ceviche recipe