Quick Citrus Ceviche with Simple Fennel Slaw
This refreshing ceviche combines tender white fish with a bright citrus marinade, balanced by a crisp fennel slaw. Ready in just 30 minutes, it’s perfect for a light meal or impressive appetizer. The dish offers a harmonious blend of tangy, sweet, and herbaceous flavors, with a pleasant contrast in textures.
Equipment
- Citrus juicer
- Sharp knife
- Cutting board
- Mixing bowls (2)
- Serving plates
Ingredients
Seafood
- 1 lb fresh white fish fillets such as sea bass or mahi-mahi, cut into 1/2-inch cubes [450 g]
Produce
- 2-3 limes juiced (1/4 cup / 60ml)
- 1 orange juiced (2 tablespoons)
- 1 small jalapeño pepper seeded and finely minced
- 2 tablespoons fresh cilantro chopped, plus extra for garnish
- 1 fennel bulb thinly sliced (about 1 cup / 100g)
- 1 lemon juiced (1 tablespoon)
Condiments
- 1/2 teaspoon honey
Baking & Spices
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Oils & Vinegars
- 1 tablespoon extra virgin olive oil
Instructions
Prepare the Ceviche
- In a bowl, mix lime juice, orange juice, jalapeño, cilantro, honey, salt, and pepper.
- Add fish cubes to the marinade, ensuring all pieces are coated.
- Cover and refrigerate for 15 minutes, stirring gently halfway through.
Prepare the Fennel Slaw
- In another bowl, toss sliced fennel with olive oil and lemon juice. Season with salt and pepper.
Serve
- Divide the marinated fish among serving plates, draining excess marinade.
- Serve with a portion of fennel slaw on the side.
- Garnish with additional cilantro leaves.
Notes
For food safety, ensure you use very fresh, sushi-grade fish when preparing ceviche. The citrus marinade ‘cooks’ the fish, but it doesn’t kill all bacteria like heat cooking does. If you’re concerned about eating raw fish, you can partially cook the fish before marinating.
Notes:
- Lighter Alternatives: If you’d like to reduce the overall acidity, use half lime juice and half orange juice in the ceviche marinade. You can also replace honey with a drop of stevia or leave it out entirely to reduce sugar.
- Ingredient Substitutions: Swap out the white fish for shrimp or scallops if preferred. For a milder flavor, use bell peppers instead of jalapeño. Replace cilantro with parsley for those who don’t enjoy cilantro’s taste.
- Storage Instructions: Ceviche is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. Keep the fennel slaw separate to avoid it getting soggy.
- Reheating Tips: Ceviche should not be reheated. If storing leftovers, consume them cold and as soon as possible to maintain the fresh, tangy flavor and texture.
Quick Tips:
- Marinating Time: If you prefer your ceviche more “cooked,” leave the fish to marinate for up to 30 minutes. However, don’t exceed this time, as the fish can become tough.
- Thicker Sauce: To slightly thicken the ceviche sauce, add a tablespoon of olive oil to the marinade, which also adds richness.
- Better Texture: Ensure the fish is cut into uniform cubes for even marination. You can freeze the fish for about 10 minutes to firm it up for easier cutting.
- Crispier Slaw: For an extra crisp slaw, place the sliced fennel in a bowl of ice water for 5 minutes before tossing with the olive oil and lemon juice.
Side Dish Suggestions:
- Grilled Vegetables: Lightly charred zucchini or bell peppers complement the bright citrus flavors of the ceviche.
- Avocado Salad: A simple salad of avocado, cucumber, and cherry tomatoes adds creaminess to balance the acidity of the ceviche.
- Tortilla Chips or Plantain Chips: Serve alongside for a crunchy texture contrast.
- Coconut Rice: For a more filling meal, coconut-infused rice pairs well with the fresh citrus notes of the ceviche.
Nutritional Benefits:
- Lean Protein: White fish provides a high-quality source of lean protein, essential for muscle repair and growth.
- Vitamin C: The lime and orange juice in the marinade are excellent sources of Vitamin C, which boosts immunity and aids in collagen production.
- Antioxidants: Fennel is rich in antioxidants, including vitamin C and polyphenols, which help reduce inflammation and promote overall health.
- Omega-3 Fatty Acids: Depending on the fish used, this dish may also provide a good source of heart-healthy omega-3s.
Serving Suggestions:
- Portion Sizes: Serve 1/4 of the marinated fish and a side of fennel slaw per person, with optional chips or grilled veggies to round out the meal.
- Presentation Tips: For a visually appealing plate, arrange the ceviche in a neat pile in the center with the fennel slaw placed alongside or beneath the fish. Garnish with fresh cilantro leaves and a thin slice of lime on the side.
- Complementary Beverages: Pair with a chilled glass of Sauvignon Blanc or a light beer. For non-alcoholic options, consider a lime-infused sparkling water or a simple iced tea.
Meal Prep Tips:
- Prep in Advance: You can slice the fish and prepare the marinade up to 4 hours in advance, keeping them separate until you’re ready to marinate. Fennel can be sliced and stored in water in the fridge to maintain its crunch until you’re ready to toss with the dressing.
- Storage: Store the fish, marinade, and fennel slaw separately until serving time. Assemble the components right before eating for maximum freshness.
Customization Ideas:
- Vegetarian Option: Substitute the fish with heart of palm or firm tofu for a plant-based version of ceviche.
- Spicier Version: Add a bit more jalapeño or a few dashes of hot sauce to amp up the heat.
- Add-Ins: Incorporate diced mango or pineapple for a sweet, tropical twist. Alternatively, add cucumber for extra crunch or avocado for creaminess.
- Different Fish: Try using shrimp or scallops instead of fish for variety, or mix different types of seafood for a mixed ceviche platter.
