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Ceviche With Avocado and Grilled Corn
Ceviche With Avocado and Grilled Corn
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Zesty lime-marinated white fish with creamy avocado and smoky grilled corn for a fresh and flavorful dish.
Ingredients:
  • 4 whole ears corn
  • 4 to 6 limes, juiced (3/4 to 1 cup of juice)
  • 1/4 red onion, very thinly sliced
  • 1 pound firm white fish, cut into 1/2-inch pieces (I used halibut)
  • 2 medium ripe avocados, diced
  • 1 cup loosely packed cilantro leaves, chopped
  • Thick-cut tortilla chips, to serve
Instructions:
  • Prepare the corn: Place a steamer basket in a large pot filled with an inch of water. Arrange the corn on top, cover, and steam on high for 10 minutes. Once cooled, shuck the corn. Optionally, brush with oil and grill or broil until caramelized and crunchy. Let cool, then slice the kernels off the cob. Corn can be prepped a day ahead.
  • Prepare the ceviche marinade by combining lime juice, red onion, and salt in a large bowl. Add the fish, ensuring it's evenly coated with the marinade. Refrigerate for 15-30 minutes until the fish is firm and opaque, stirring occasionally. Taste the fish starting at 15 minutes until it reaches your desired firmness. Serve immediately for the best taste and texture. Remember, ceviche left too long will lose its appeal.
  • When serving, gently combine the diced avocado, corn kernels, and chopped cilantro. If the mixture looks too liquidy, use a slotted spoon. Enjoy right away with thick cut tortilla chips.

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