Chilean Seafood Ceviche Delight: A Fresh and Vibrant Lunch Recipe for the Adventurous Palate

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pound fresh white fish fillets (tilapia or halibut), cut into bite
• sized pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup orange juice, freshly squeezed
• 1 cup fresh tomatoes, finely chopped
• 1 cup red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1/4 cup pomegranate seeds
• Salt and black pepper to taste
• Avocado slices for garnish
• Toasted tortilla chips for serving

Instructions

1. In a large non reactive bowl, combine the lime juice, lemon juice, and orange juice. Add the fish pieces and toss well to ensure they are evenly coated in the citrus juices. Allow to marinate for 20 minutes in the refrigerator.
2. While the fish is marinating, finely chop the tomatoes, thinly slice the red onion, and chop the cilantro. Remove the seeds from the jalapeño and finely chop it as well. Set these ingredients aside.
3. After marinating, drain any excess liquid from the fish and discard. In a large serving bowl, combine the fish with the tomatoes, red onion, cilantro, and jalapeño. Gently toss to mix all the ingredients evenly.
4. Fold in the pomegranate seeds, adding a pop of color and burst of flavor. Season with salt and black pepper to taste.
5. Serve the ceviche immediately, garnished with avocado slices and accompanied by toasted tortilla chips.

Chef’s Insight

The key to a perfect ceviche is using the freshest fish possible and letting it marinate long enough for the citrus juices to "cook" the fish while still maintaining its tender texture.

Notes

Feel free to adjust the spice level by adding more or fewer jalapeño peppers.