Welcome to the GND Recipes Library! Ceviche is all about freshness and the magic of citrus curing raw fish. While you definitely need fresh lime juice to "cook" the fish, dehydrated limes are the ultimate secret for plating. They add an intense, aromatic zest to the dish without adding extra liquid that could over-cure the delicate seafood.

Recipe Details

• Prep Time: 20 Minutes

• Servings: 2

• Difficulty: Medium

Ingredients

• 1/2 lb Fresh, sushi-grade white fish (like halibut or sea bass), diced

• 1/2 cup Fresh lime juice

• 1/4 Red onion, thinly sliced

• 1/2 Jalapeño, finely minced

• Fresh cilantro, chopped

• Salt to taste

• GND Green Lime Slices

Step-by-Step Instructions

1. Cure: In a glass bowl, combine the diced fish, fresh lime juice, and salt. Let it sit in the refrigerator for 10-15 minutes until the fish turns opaque.

2. Mix: Gently stir in the red onion, jalapeño, and fresh cilantro.

3. Plate: Serve the ceviche using a slotted spoon to leave excess liquid behind.

4. Garnish: Garnish the plate with GND Green Lime Slices and serve immediately with sweet potato or corn chips.

💡 GND Pro-Tip: We eat with our eyes first. A GND Green Lime Slice resting against fresh ceviche gives it a 5-star restaurant appearance. Plus, as it touches the moisture of the dish, it releases a beautiful, potent lime aroma right as you take a bite. 👉 Shop GND Green Lime Slices