Palauan Fish Ceviche with Lime and Chili
A refreshing and vibrant ceviche featuring fresh, firm white fish 'cooked' in lime juice, enhanced with the heat of chili and the aromatic notes of local herbs.
🧂 Ingredients
- 1 lb Firm white fish(such as snapper or mahi-mahi, cut into 1/2-inch cubes)
- 0.75 cup Fresh lime juice
- 0.5 cup Red onion(thinly sliced)
- 1-2 small Chili pepper(finely chopped (e.g., bird's eye or serrano), seeds removed for less heat)
- 0.25 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 1 diced Optional: Avocado
- 0.5 cup Optional: Cucumber(diced)
👨🍳 Instructions
- 1
Place the cubed fish in a non-reactive bowl (glass or ceramic).
- 2
Pour the fresh lime juice over the fish, ensuring it is fully submerged. Stir gently.
- 3
Add the sliced red onion and chopped chili pepper to the bowl. Stir to combine.
- 4
Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and appears 'cooked' through by the acidity of the lime juice. Stir occasionally.
- 5
Once the fish is ready, drain off about half of the lime juice. Stir in the chopped cilantro, salt, and pepper to taste.
- 6
If using, gently fold in the diced avocado and cucumber.
- 7
Serve immediately, chilled. It can be served on its own or with tortilla chips or slices of taro.
💡 Pro Tips
- ✓Use the freshest, highest-quality fish you can find.
- ✓Adjust the amount of chili to your spice preference.
- ✓Do not over-marinate the fish, as it can become tough.
🔄 Variations
- Add a tablespoon of finely diced bell pepper (any color) for extra crunch and color.
- A splash of orange juice can add a subtle sweetness to balance the lime.