Classic Fish Ceviche
Bright, refreshing, and bursting with zesty flavors, this Classic Fish Ceviche is the ultimate no-cook dish that brings the taste of the ocean straight to your table. Made with fresh white fish like tilapia, sea bass, or snapper, this dish is "cooked" to perfection in vibrant lime juice, creating a tender and tangy base. The ceviche is then elevated with crisp cucumber, juicy tomato, fragrant cilantro, and a touch of heat from jalapeño. Creamy avocado adds a luxurious texture, while a drizzle of olive oil ties all the flavors together. Ready in just 20 minutes of prep time (plus chilling), this healthy and naturally gluten-free dish is perfect as a light appetizer or show-stopping main course. Serve chilled with tortilla chips, tostadas, or lettuce cups for an irresistible dish that is as flavorful as it is colorful! Keywords: fish ceviche recipe, fresh lime juice, healthy seafood appetizer, no-cook summer recipes, gluten-free ceviche.
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Recipe Information
Ingredients
- 1 pound fresh white fish (such as tilapia, sea bass, or snapper)
- 1 cup fresh lime juice
- 0.5 red onion
- 1 jalapeño pepper
- 1 medium tomato
- 0.25 cup fresh cilantro leaves
- 1 cucumber
- 1 avocado
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
Begin by preparing the fish: Rinse the fish under cold water and pat it dry with paper towels. Cut the fish into small, bite-sized cubes, about 1/2 inch in size, and place them in a medium glass or ceramic bowl.
Pour the fresh lime juice over the fish, making sure all the pieces are covered. The acidity of the lime will 'cook' the fish. Cover the bowl with plastic wrap, and refrigerate for about 1 hour, or until the fish turns opaque.
While the fish is marinating, thinly slice the red onion and place it in a small bowl of cold water. This will help reduce the onion's sharpness.
Finely dice the jalapeño pepper, removing the seeds if you prefer less heat.
Dice the tomato and cucumber into small, uniform pieces.
Roughly chop the fresh cilantro leaves.
Once the fish is ready, drain it from the lime juice, and place it in a large mixing bowl.
Add the drained red onion slices, jalapeño, tomato, cucumber, and cilantro to the bowl with the fish. Gently stir to combine.
Season the mixture with salt and freshly ground black pepper, adjusting to taste.
Drizzle the olive oil over the ceviche and gently mix.
For a finishing touch, peel, pit, and dice the avocado. Fold the avocado into the ceviche, being careful not to mash it.
Serve the ceviche chilled, accompanied by tortilla chips, tostadas, or lettuce cups, if desired.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 14.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3531 mg | 75% | |
*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.
