I’ve mentioned before that I ate boatloads of ceviche in Central America this past summer. I made a ceviche recipe by Rick Bayless once before, and while you generally cannot go wrong with a Rick Bayless recipe, I actually prefer the more simplistic version I ate all summer. In most places, it is served with crackers – either saltines or a Ritz-style kind, but I generally prefer it with tortilla chips.

Central American-Style Ceviche

1 pound any type of white fish – I used tilapia
1 heirloom tomato, diced
1 clove garlic, finely minced
1 jalapeno, de-seeded and finely minced
1/2 onion, finely diced
juice of 5-6 limes, possibly more
salt & pepper

Cut the fish into ~1-inch cubes submerge in lime juice in a stainless steel or glass bowl. If you don’t get enough juice from 5-6 limes, be sure to add more – every single piece of fish needs to be covered. Let sit for 2-4 hours. It’s done when you see the fish turn opaque. If you leave it much longer than 4 hours, though, the fish can become too tart.

Drain the juice thoroughly and mix in the other ingredients. Add salt and pepper to taste.