This fresh citrusy amberjack (amber jack / Jack fish) ceviche recipe is marinated in fresh lime juice and combined with crisp peppers, jalapeños, red onion, cilantro, and avocado.
I could eat amberjack ceviche all summer in various forms (different veggies & seafood). Ceviche is light, tasty, tangy, fresh, and colorful.
Ceviche can be made with any type of fish or scallops and shrimp. Pick your favorite seafood and give this recipe a try. Amberjack is plentiful in Charleston so this is an amberjack recipe.
Amberjack ceviche marinates for about an hour in lime juice but putting it all together takes ~ 30 minutes.
Let The Lime Juice Do The Work In Ceviche
The lime juice is "cooking" the fish so make sure all the fish is covered in it.
Depending on the size of your fish chunks it could be "cooked" in 30 minutes or take up to 2 hours.
Check that the inside of the fish is firm and the same color all the way through to make sure it's properly "cooked".
Add Avocado and Cilantro last For Ceviche
If you are making amberjack ceviche ahead of time, do everything as is, but save the avocado and cilantro for stirring in right before serving. Gently fold the diced avocado and cilantro into the mixture before serving.
Amberjack Ceviche Tips
Ceviche is best when served fresh, so don't let it sit for more than a couple hours. It will become very firm and the veggies won't be crisp but it is still safe to eat if you put it in the fridge overnight.
Variations on ceviche recipes are endless: radishes, basil or other herbs, cucumbers, lemon juice, artichokes, heart of palm, capers, tomatoes, fruit (pineapple, orange) - so use what you got!
Things In My Kitchen:
- Hand held juicer - My mom gave me a juicer similar to this decades ago when I moved out. I still use it & love it.
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Amberjack Ceviche
EatSimpleFood.com
I could eat this fresh amberjack ceviche recipe all summer in various forms (different veggies & seafood). Light, tasty, tangy, fresh, and colorful.
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Appetizer
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
- ½ lb firm fish (amberjack, snapper, mahi mahi, halibut) or shrimp or scallops diced ½"
- 1 large avocado, diced
- 5 limes juiced
(or enough juice to cover the fish)
- ½ red bell pepper, diced
- 1 small jalapeno, seeds & membranes removed & finely diced
- ¼ cup red onion, finely diced
- ¼ cup cilantro, chopped
- 1 tablespoon e.v. olive oil
- ¼ teaspoon salt
- pinch ground black pepper
(or enough juice to cover the fish)Instructions
- Marinate the fish in the lime juice in the refrigerator for 1 hour. The lime juice is "cooking" the fish so make sure all the fish is covered in it. Depending on the size of your fish chunks it could be "cooked" in 30 minutes or take up to 2 hours. Check that the inside of the fish is firm and the same color all the way through to make sure it's done.
- Drain the lime juice from the fish and set aside.
- In a bowl add the drained fish and all other ingredients except the avocado and stir.
- Gently fold in the avocado and the cilantro.
- Add salt to taste and add a little more lime juice if you like it tangier. Eat with a spoon or serve with corn chips or crackers. Garnish with more cilantro if desired.
Notes
- Ceviche is best when fresh, so don't let it sit for more than a couple hours (it will become very firm and the veggies won't be crisp). Happy Eating! Beckie
- Variations on ceviche are endless: radishes, basil or other herbs, cucumbers, lemon juice, artichokes, heart of palm, capers, tomatoes, fruit (pineapple, orange) - so use what you got!
- If you are making this ahead of time, do everything as is, but save the avocado and cilantro for stirring in right before serving.
Serving Suggestion
Serve this Amberjack Fish Ceviche recipe with a complementary light summer dish like:
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