Ceviche De Pescado Fish Salad Cooked in Lime Juice
Bright, zesty, and utterly refreshing, Ceviche de Pescado is a classic fish salad "cooked" in lime juice that bursts with vibrant flavors and textures. Featuring fresh, tender white fish cubes (like sea bass or tilapia) marinated to perfection in tangy lime juice, this dish is accented with crisp red onion, juicy Roma tomatoes, fiery jalapeño, and fragrant cilantro for a harmonious medley of tastes. Quick to prepare with minimal hands-on time, this no-cook recipe is a healthy, gluten-free option perfect for warm-weather dining. Whether served chilled on crisp tostadas, alongside crunchy corn chips, or as a standalone light meal, this ceviche delivers a true taste of coastal cuisine. Don’t forget a creamy avocado garnish for an extra layer of indulgence!
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Recipe Information
Ingredients
- 500 grams fresh white fish (e.g., sea bass, tilapia, or halibut), cut into small cubes
- 250 ml freshly squeezed lime juice
- 1 large red onion, thinly sliced
- 1 medium Roma tomato, diced
- 1 whole jalapeño or serrano pepper, finely chopped
- 20 grams fresh cilantro, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium avocado, sliced or cubed (optional for garnish)
- corn chips or tostadas (optional for serving)
Instructions
Rinse the fish under cold water and pat dry with paper towels. Cut into small, even cubes (about 1–1.5 cm).
Place the fish cubes in a glass or ceramic bowl (avoid reactive metal bowls) and pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged.
Cover the bowl with plastic wrap and refrigerate for 45 to 60 minutes, allowing the lime juice to 'cook' the fish. The fish will turn opaque as it marinates.
While the fish is marinating, thinly slice the red onion and soak it in a bowl of ice water for 10 minutes to reduce its pungency. Drain and set aside.
Dice the Roma tomato, finely chop the jalapeño (removing seeds for less heat, if desired), and chop the cilantro.
After the fish has marinated, drain off most of the lime juice, leaving just a small amount to keep the fish moist.
Add the red onion, diced tomato, chopped jalapeño, cilantro, salt, and black pepper to the bowl with the marinated fish. Gently toss to combine and adjust seasoning if necessary.
For an optional garnish, add sliced or cubed avocado on top before serving.
Serve the ceviche chilled with corn chips, tostadas, or on its own as a refreshing appetizer or light meal.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 15.2 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 237 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value 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.
