This fresh and citrusy amberjack ceviche recipe has amberjack marinated in fresh lime juice and combined with peppers, jalapeños, red onion, cilantro, and avocado.
I could eat amberjack ceviche all summer in various forms (different veggies and seafood). Amberjack ceviche is light, tasty, tangy, fresh, and colorful.
Ceviche can be made with any type of fish, scallops, or shrimp. Pick your favorite seafood and give this recipe a try.
Amberjack is plentiful in Charleston so this is an amberjack ceviche 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 Amberjack Ceviche
The lime juice is "cooking" the amberjack 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 amberjack is firm and the same color all the way through. This ensures that the ceviche is properly "cooked".
Add Avocado and Cilantro last For Amberjack 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
Amberjack ceviche is best when served fresh. Don't let it sit for more than a couple hours. It will become very firm and the veggies won't be crisp. Having said that, it is still safe to eat if you put it in the fridge overnight.
Variations on amberjack ceviche recipes are endless: radishes, basil or other herbs, cucumbers, lemon juice, artichokes, heart of palm, capers, tomatoes, fruit (pineapple, orange). Use what you got!
Amberjack Ceviche
EatSimpleFood.com
This fresh and citrusy amberjack ceviche recipe has amberjack marinated in fresh lime juice and combined with peppers, jalapeños, red onion, cilantro, and avocado.
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Appetizer, Dinner, Lunch
- Method: No Cooking Involved
- Cuisine: International
- Diet: Dairy-Free, Gluten Free, Keto, Low Fat, Low-Carb, Paleo, Pescatarian, Whole30
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).
- Variations on amberjack 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.
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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Serving Suggestion
Serve this amberjack ceviche recipe with a complementary light summer dish like:
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