Food & Cooking Recipes Appetizers Rick's Ceviche 101 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Giving guacamole a run for its money, this citrusy fish dish pairs perfectly with salty tortilla chips. Ingredients 1 pound fresh skinless striped bass, snapper, halibut, or other white ocean fish fillets, cut into ½-inch cubes 1 ½ cups freshly squeezed lime juice, plus more if needed 1 medium white onion, cut into ¼-inch dice 2 medium-large tomatoes (1 pound), cut into ¼-inch dice 1 to 2 jalapenos, stemmed, seeded, and finely chopped ⅓ cup chopped fresh cilantro, plus a few leaves for garnish ½ cup chopped pitted green olives, preferably manzanillos 1 to 2 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed orange juice Coarse salt 1 large ripe avocado, peeled, pitted, and diced Tortilla chips, for serving Directions In a small bowl, combine fish, lime juice, and onion. Be sure the fish is covered with lime juice; add more if necessary. Cover with plastic wrap, and refrigerate until fish no longer looks raw when broken open, about 4 hours. Drain in a colander. In a large bowl, combine tomatoes, jalapenos, cilantro, olives, and oil. Add the fish and orange juice; stir to combine. Season with salt. Cover, and refrigerate if not serving immediately. Just before serving, add avocado, and stir gently, being careful not to break up pieces. Garnish with cilantro leaves, and serve with tortilla chips. Cook's Notes Be sure the lime juice completely covers the fish for even cooking. Marinating the ceviche for at least 4 hours or up to 2 days before serving. Rate it Print