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Ceviche

Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 500g (1 lb) fresh firm white fish (such as sea bass, halibut, or tilapia), cut into small cubes
 Juice of 10 limes
 1 small red onion, finely sliced
 1-2 serrano chilies (or any hot pepper of choice), finely chopped
 1 cup chopped cilantro
 Salt to taste
 Optional additions: diced tomatoes, diced avocado, sliced cucumber, or cooked shrimp
1

Cure the Fish:

Place the fish cubes in a glass or ceramic bowl. Pour over the lime juice, ensuring the fish is completely submerged. The acidity of the lime will "cook" the fish.
Cover and refrigerate for about 15-30 minutes. The fish should become opaque and firm up.

2

Add Other Ingredients:

After the fish has marinated, drain off some of the lime juice. Add the red onion, chilies, cilantro, and any other optional ingredients. Season with salt to taste.

3

Mix and Marinate:

Gently mix the ingredients together. Let it sit in the fridge for another 10-15 minutes to allow the flavors to meld.

4

Serve:

Serve chilled, garnished with additional cilantro or slices of avocado if desired. Ceviche is often accompanied by sides such as popcorn, toasted corn kernels, or plantain chips.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories200
% Daily Value *
Total Fat 1g2%
Sodium 500mg22%
Total Carbohydrate 9g4%

Dietary Fiber 1g4%
Protein 23g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.