Prep Time
1 Hour
Marinate Time
3 Hours
Yield
Makes 8 to 10 appetizer servings
Photo: Victoria Pearson; Styling: Rori Trovato

How to Make It

Step 1

In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.

Step 2

Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl.

Step 3

Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.

Step 4

Add pickled jalapeños, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.

Step 5

Note: Nutritional analysis is per serving.

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