Explore three vibrant ceviche recipes featuring yellow jack fish, fresh vegetables, and zesty lime juice — each with its own twist, from classic citrus to creamy coconut and a tangy horseradish kick.
Ingredients extracted via AI
Ingredients
diced bell peppers0.5 ks red onioncilantro2 ks jalapeño20 ks limes2 ks lemonsyellow jack fishkosher saltfreshly ground black pepper2 PL ketchupcreamy horseradish pastecoconut milk
Procedure generated via AI
Cut the bell peppers into bite-sized pieces, removing seeds and white membranes to eliminate bitterness. Place them in a bowl.
Dice the red onion finely. Use the whole onion if you prefer a stronger onion flavor; otherwise, half is sufficient.
Chop the cilantro finely according to your preference.
Slice the jalapeño, then remove seeds and white membranes to reduce bitterness and heat. Dice into small pieces.
Combine all the chopped vegetables in the bowl and mix well.
Cut the fish fillets into approximately 1-inch (2.5 cm) cubes to allow the lime juice to marinate each piece effectively.
Season the fish with kosher salt and freshly ground black pepper to taste.
Squeeze the juice of 20 to 30 limes, using a juicer if needed.
For the first ceviche variation, mix one tablespoon of fish and vegetables with fresh lime juice, add juice from half a lemon, and stir to combine.
For the second variation, add lime juice and juice from half a lemon to the fish and vegetables. Season with dried dill, then stir in about two tablespoons of ketchup and one tablespoon of creamy horseradish paste. Mix thoroughly.