Fresh and Simple Swai Ceviche
Get ready to savor the vibrant flavors of the ocean with this Fresh and Simple Swai Ceviche! This easy-to-make dish features tender cubes of swai fillets “cooked” to perfection in a zesty marinade of fresh lime and lemon juice. Tossed with juicy Roma tomatoes, crisp red onion, spicy jalapeño, and fragrant cilantro, this refreshing ceviche delivers a symphony of textures and tastes in every bite. Perfect as a light appetizer or a shareable snack, it's a healthy and crowd-pleasing recipe best served with creamy avocado and crunchy tortilla chips on the side. Ready in just 90 minutes, this ceviche is the perfect no-cook seafood recipe for summer gatherings, date nights, or whenever you’re craving something fresh, tangy, and utterly satisfying!
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Recipe Information
Ingredients
- 1 pound Swai fillets (boneless and skinless, fresh or thawed)
- 6 whole Limes (juiced)
- 1 whole Lemon (juiced)
- 2 whole Roma tomatoes (diced)
- 1 medium Red onion (finely diced)
- 1 whole Jalapeño (seeded and finely diced)
- 0.5 cup Cilantro (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 whole Avocado (diced, optional for serving)
- 1 bag Tortilla chips (optional for serving)
Instructions
Rinse the Swai fillets under cold water and pat them dry with paper towels.
Cut the Swai into small, uniform cubes (about 1/2-inch pieces) and place them in a large non-reactive bowl (glass or stainless steel).
Juice the limes and lemon, ensuring you have enough juice to completely cover the fish. Pour the citrus juice over the diced Swai, making sure all the fish is submerged.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 2 hours), stirring gently halfway through, until the fish becomes opaque (this indicates it’s fully "cooked" by the acid in the citrus juice).
While the fish is marinating, prep the vegetables: dice the Roma tomatoes, finely dice the red onion and jalapeño, and chop the cilantro.
Once the fish is ready, drain off most of the citrus juice, leaving just a little to keep the ceviche moist.
Gently mix the diced tomatoes, red onion, jalapeño, and cilantro into the fish. Season with salt and pepper to taste.
For serving, optionally fold in diced avocado for added creaminess. Serve immediately with tortilla chips or as a standalone appetizer.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 18.3 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3858 mg | 82% | |
*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.
