Dairy-Free Classic Fish Ceviche
Dive into the vibrant flavors of this Dairy-Free Classic Fish Ceviche, a refreshing and zesty dish that's perfect as an appetizer or light meal. This recipe uses fresh white fish, such as tilapia or sea bass, "cooked" to tender perfection in a citrus marinade of lime and lemon juice. Enhanced with finely diced red onion, ripe tomato, spicy jalapeño, creamy avocado, and fragrant cilantro, this ceviche is a celebration of bold, clean flavors. A drizzle of olive oil ties it all together, while a touch of sea salt and black pepper elevates every bite. Ready in under 90 minutes (with minimal hands-on prep time), this naturally dairy-free and gluten-free dish pairs beautifully with crisp tortilla chips or stands alone as a bright, healthy treat. Perfect for those seeking a fresh and easy seafood recipe, it's a must-try for lovers of Latin-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound fresh white fish (such as tilapia or sea bass), skinless and boneless
- 5 limes, juiced
- 1 lemon, juiced
- 0.5 cup red onion, finely diced
- 1 large tomato, finely diced
- 1 medium jalapeño, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 large avocado, cubed
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
Begin by rinsing the fish fillets under cold water and pat them dry with paper towels.
Cut the fish into small 1/2-inch cubes and place them in a non-reactive bowl such as glass or stainless steel.
Pour the lime and lemon juice over the cubed fish, ensuring all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for 45-60 minutes, or until the fish is opaque and 'cooked' by the citrus juices.
While the fish is marinating, prepare the other ingredients. Finely dice the red onion, tomato, and chop the jalapeño and cilantro. Cube the avocado.
Once the fish is ready, drain the excess citrus juice from the fish, retaining a small amount to keep it moist. Return the fish to the bowl.
Add the red onion, tomato, jalapeño, cilantro, and cubed avocado to the fish. Sprinkle in the sea salt and black pepper.
Drizzle the olive oil over the top and gently toss all ingredients together until well combined.
Taste for seasoning and adjust if necessary with additional salt, pepper, or a squeeze of lime.
Transfer the ceviche to a serving dish and garnish with additional cilantro if desired.
Serve immediately with tortilla chips or on its own as a refreshing appetizer.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 13.8 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 17.5 mcg | 87% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3316 mg | 71% | |
*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.
