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Basic Ceviche Recipe

Recipe by:

"Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In4 h 20 m
  • 1Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
  • 2Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.
Footnotes
  • Cook's Note:
  • Any firm white fish can be used in place of halibut.
Ingredients
  • 8 servings
  • 78 cals
  • 1 pound halibut, cut into bite-size pieces
  • 1/2 cup lime juice
  • 1 large tomato, seeded and diced
  • 1 bunch fresh cilantro, chopped
  • 1/3 cup diced green bell pepper (optional)
  • 1/3 cup chopped green onion
  • 1 jalapeno pepper, chopped, or to taste
  • 4 cloves garlic, minced
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    78
    4%
  • Fat:
    1.2
    2%
  • Carbs:
    3.6
    1%
  • Protein:
    12.8
    26%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

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