Ingredients
1 lb white fish fillets, diced
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 clove garlic, minced
1 small red onion, thinly sliced
1/2 cup fresh cilantro, chopped
1 small red chili pepper, finely chopped
1/2 cup fish stock or water
1 tsp salt
1/2 tsp black pepper
1/4 cup celery, finely chopped
1/2 cup corn kernels (optional)
1/2 cup cooked sweet potato, cubed (optional)
1/2 avocado, sliced (optional)
Directions
1. In a large bowl, combine the diced white fish fillets with the freshly squeezed lime juice. Let it marinate for about 15 minutes, allowing the fish to “cook” in the acidity.
2. While the fish is marinating, in a separate bowl, mix the lemon juice, orange juice, minced garlic, fish stock (or water), salt, and black pepper. This mixture will be your Tiger’s Milk, the flavorful sauce that will carry the dish.
3. Once the fish has marinated for 15 minutes, add the Tiger’s Milk mixture to the fish. Stir gently to combine.
4. Add the thinly sliced red onion, chopped cilantro, and finely chopped red chili pepper to the fish and sauce mixture. Mix everything together carefully.
5. If using, stir in the finely chopped celery, corn kernels, and cooked sweet potato cubes.
6. Let the ceviche rest for another 10-15 minutes to allow the flavors to meld together.
7. Serve the ceviche cold, optionally garnished with slices of avocado. Enjoy!