Two critical decisions when making ceviche are a/whether to add oil and b/how long to let the fish “cook” in its acid bath. The answer to the first question is no. The second is a bit more nuanced. Serves 3-4 as a main dish, or 6 as an appetizer.
1 lb firm-fleshed white fish such as sole or halibut
1/4 c lime juice (about 2 limes)
1 large or 2 small tomatoes, seeded and chopped
1/2 red onion, chopped fine
1 t Kosher salt
1/2 jalapeño pepper, seeded and finely chopped
1/4 t dried oregano leaves
1 T cilantro leaves, finely chopped
Method: cut the fish into 3/4 inch cubes. Place in a glass bowl, add the lime juice and mix thoroughly. Allow to cure in the refrigerator 30 minutes, or until the fish becomes milky-white instead of translucent. Add other ingredients, mix well, and serve immediately.