Undoubtedly the most common marinating ingredient found in ceviche is lime juice (via The Guardian). But as anyone who has tried a lime knows, the puckery fruit can sometimes verge on too acidic — at least for palates less accustomed to it. So in her recipe for Classic Ceviche, recipe developer Molly Madigan Pisula uses not just lime juice and zest, but she balances the marinade with an ingredient that's milder in flavor but still brings acidity to the party: rice vinegar.
"Typically, lime or lemon juice (or a combination) are used to make ceviche," Pisula told Tasting Table. "This recipe combines lime juice with rice vinegar, which adds just a touch of sweetness to the marinade. The flavor is really lovely and balanced, versus the sharper/more sour flavor of marinating the fish just with lime juice." Rounding out the bold flavors in Pisula's ceviche are diced red onion, cucumbers, bell and jalapeño peppers, and ripe avocado, plus — of course — plenty of chopped fresh cilantro.
Pisula recommends serving the chilled marinated fish — in this case, a dice of sushi-grade snapper, bass, or halibut — with crackers, chips, or crostini.
The Secret Ingredient For Classic Ceviche - Tasting Table
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