Gluten-Free Ceviche with Corn Chips

Ingredients

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• 2 cups firm white fish (like sea bass or snapper), diced small
• 1 cup fresh lime juice
• 0.5 cup red onion, finely diced
• 1 medium jalapeño, seeded and finely minced
• 0.5 cup ripe tomato, seeded and diced
• 0.25 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 bag corn tortilla chips Shop

Instructions

1. 1 In a non-reactive bowl, combine the diced white fish and fresh lime juice. Ensure the fish is fully submerged in the lime juice, which will begin to 'cook' it. Let this mixture marinate in the refrigerator for about 15-20 minutes, or until the fish turns opaque and firm to the touch.
2. 2 While the fish is marinating, prepare the other ingredients. Finely dice the red onion, mince the jalapeño (removing seeds for less heat), dice the tomato, and chop the fresh cilantro. These vibrant additions will bring freshness and color to the ceviche.
3. 3 Once the fish is opaque, drain off about half of the lime juice. Add the diced red onion, minced jalapeño, diced tomato, and chopped cilantro to the bowl with the fish. Gently stir to combine all the ingredients.
4. 4 Drizzle in the olive oil and season the ceviche with salt and black pepper. Taste the mixture and adjust seasonings as needed, adding more salt or a squeeze of lime if desired for extra brightness. Allow the flavors to meld for about 5 minutes.
5. 5 Serve the gluten-free ceviche immediately with a side of crispy corn tortilla chips for scooping. The textures and flavors are best enjoyed fresh, offering a delightful appetizer experience.

Nutrition (per serving)

Tips & Notes

• Lime juice does not kill bacteria the way heat does. Use very fresh fish and serve the ceviche the same day.
• Dice the fish in small, even cubes so the lime turns each piece opaque at the same time.
• Seeding the tomato, as the ingredient list says, keeps the ceviche from turning watery.

Common questions