Description
A vibrant and refreshing ceviche recipe made with ultra-fresh seafood and a zesty lime marinade, perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) sushi-grade white fish (sea bass, halibut, or snapper)
- 1 cup fresh lime juice (approximately 8–10 limes)
- 1 medium red onion, thinly sliced
- 2 ripe Roma tomatoes, diced
- 1–2 jalapeño or serrano peppers, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 ripe avocado, diced
- 1 tablespoon high-quality olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Select and prepare the fish by cutting it into uniform 1/2-inch cubes.
- Create the citrus marinade using fresh lime juice.
- Combine the fish and lime juice, ensuring each piece is submerged.
- Prepare the vegetables by slicing the onions and dicing the tomatoes, peppers, and herbs.
- Drain off half of the lime juice once marinated, retaining some for flavor.
- Season with salt and pepper just before serving.
- Add diced avocado last and garnish with cilantro before serving.
Notes
Ceviche is best consumed within 24 hours. Store components separately if prepping ahead.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg
Keywords: ceviche, seafood, lime, fresh, appetizer, no-cook