White Fish Ceviche with Cucumber, Lime, Green Apple & Basil

Name: White Fish Ceviche with Cucumber, Lime, Green Apple & Basil
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 450 g white fish fillets (such as cod or halibut, skinned and deboned); 1 cup cucumber (diced); 1 cup green apple (diced); 1/2 cup fresh basil leaves (chopped); 1/2 cup red onion (finely chopped); 3/4 cup lime juice (freshly squeezed); 1 tsp salt; 1 tsp black pepper (freshly ground)

50 min 4 servings Easy

All Recipes

Delight in this fresh and zesty white fish ceviche, featuring cucumber, lime, green apple, and basil for a refreshing appetizer.

Prep

20 min

Total

50 min

Servings

Difficulty

Easy

Ceviche is a classic dish with origins in Latin America, celebrated for its fresh ingredients and vibrant flavours. This version features tender white fish, crisp cucumber, tart green apple, and aromatic basil, all brought together with a zesty lime dressing. Perfect as a light appetizer or a refreshing summertime dish, this ceviche is sure to impress at any gathering. The combination of textures and flavours creates a dish that is both satisfying and invigorating.

Ingredients

Servings

Ceviche

Instructions

Prepare the fish

Cut the white fish fillets into small, bite-sized cubes and place them in a large mixing bowl.

Pro tip: Use a sharp knife for clean cuts.

Add the citrus marinade

Pour the fresh lime juice over the fish cubes, ensuring they are fully submerged. Stir gently to coat.

Pro tip: Use freshly squeezed lime juice for the best flavour.

Chill the fish

Cover the bowl with plastic wrap and refrigerate for 30 minutes, allowing the lime juice to 'cook' the fish.

Pro tip: Check the fish for an opaque appearance to ensure it is 'cooked'.

Prepare the vegetables

While the fish is chilling, dice the cucumber and green apple, and finely chop the red onion and basil leaves.

Pro tip: Keep ingredients uniform in size for even texture.

Combine ingredients

After 30 minutes, remove the fish from the refrigerator and check that the internal temperature of the fish cubes has reached 145°F / 63°C by inserting a food thermometer into the thickest part of a cube. Once confirmed, gently fold in the cucumber, green apple, onion, and basil.

Pro tip: Be gentle to avoid breaking the fish pieces.

Season and serve

Season the ceviche with salt and freshly ground black pepper. Serve immediately in chilled bowls.

Pro tip: Taste and adjust seasoning if needed.

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Tips & Tricks

<ul><li>Use the freshest fish possible for the best taste and texture.</li><li>Chill the ceviche for at least 30 minutes to allow the flavours to meld.</li><li>Serve immediately after chilling to ensure the best texture.</li><li>Adjust lime juice to taste if you prefer a more tangy ceviche.</li></ul>

Serving Suggestions

Serve your ceviche chilled, perhaps paired with crispy tortilla chips or fresh baguette slices to add a delightful crunch. For a complete meal, accompany it with a light salad or steamed rice. Ceviche is best consumed immediately but can be stored in the refrigerator for up to 24 hours. Keep any leftovers tightly covered to maintain freshness.