Hi all, I have an issue with my go-to ceviche recipe. I love the recipe, and it usually turns out well, but sometimes when I make it it is so acidic from the lime juice that it can be offputting. Does anyone know how to minimize the acidity and make it more consistent? Or do you think it is just the nature of the limes I am using at a given time? My recipe consists of wild caught tilapia (it's cheap and well sourced, I've also used shrimp and cod) finely diced jalapeno and garlic, finely sliced red onions (salted and left to sit to reduce the rawness then rinsed), chopped cherry toms, cilantro, and cucumbers, . I usually add roasted corn and avocado, valentina hot sauce, and other things that go well with it. I also add olive oil to the finished product and eat it as tostadas. I "cook" the fish in fresh lime juice with the garlic, onion, jalapenos, and salt. Any suggestions or recommendations are welcome. Thanks all!
bon appetit
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