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 this fresh amberjack ceviche recipe all summer in various forms (different veggies & seafood). 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.
Ceviche marinates for about an hour in lime juice but putting it all together takes ~ 30 minutes.
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".
If you are making 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 into the mixture before serving.
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 but it is still safe to eat if you put it in the fridge overnight.
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!
Serving Suggestion
Serve this Amberjack Fish Ceviche recipe with a complementary light summer dish like:
You May Also Like
If you like Fish Ceviche then you may like these similar fish recipes:
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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Fresh Ceviche Summer!
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 1x
- 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 Tbsp e.v. olive oil
- ¼ tsp salt
- pinch ground black pepper
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 reserve.
- In a bowl add the drained fish and all other ingredients except the avocado. Stir and gently fold in the avocado to the mixture.
- Add sea 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.
- If you are making this ahead of time, do everything as is, but save the avocado and cilantro for stirring in right before serving.
- 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
Notes
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!
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