Classic Ceviche


1 pound skinned firm white fish, such as mahi-mahi or cod, cut into                                                                               ½-inch pieces

½ cup lemon juice

½ cup lime juice

2 tablespoons yuzu juice

1¼ teaspoons kosher salt, divided

¾ cup diced seeded cucumber

½ cup chopped seeded tomato

⅓ cup minced red onion

3 tablespoons chopped fresh cilantro

1 to 3 teaspoons minced serrano or jalapeno



  1. Combine fish, lemon, lime and yuzu juices, and one teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 hours or up to one day.                         
  2. Drain the fish and return to the bowl. Add cucumber, tomato, onion, cilantro, chile to taste and the remaining ¼ teaspoon salt.