Ingredients :
- 1 pound fish or seafood, thawed
- 1 cup citrus juice plus more for serving
- 1 medium onion finely diced
- 1 large carrot peeled and finely chopped
- 1-2 Roma tomatoes seeded and finely chopped
- 1-2 jalapeño peppers minced, seeded if desired
- 1 bunch fresh cilantro stems removed and minced
- Salt
- tortilla chips or tostadas or saltine crackers
- Hot sauce or mayonnaise
Directions :
- To break down large pieces of fish for ceviche, first cut each filet into strips about 2 inches wide, rinsing your knife in cold water between cuts. Holding your knife at a 45-degree angle and following the muscle fibers of the fish, slice the fish into chunks. Continue cutting the fish into 1/2-inch pieces for this recipe.
- In a medium glass or stainless-steel bowl, add fish or seafood and citrus juice and toss to coat. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours (if using cooked shrimp, omit this step).
- Drain off and discard excess citrus juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh citrus juice if desired.
- Serve with tostadas, tortilla chips, or saltine crackers, passing hot sauce and mayonnaise separately. Or, serve ceviche in individual bowls or glasses.
