Heart-Healthy Classic Fish Ceviche
Bright, zesty, and naturally wholesome, this Heart-Healthy Classic Fish Ceviche is a delightful way to enjoy an effortlessly nutritious dish. Featuring fresh white fish "cooked" in a vibrant blend of lime, lemon, and orange juices, this recipe is a celebration of clean, refreshing flavors. Accented with diced red onion, juicy tomato, crisp cucumber, creamy avocado, and a touch of jalapeño heat, each bite is layered with texture and zest. Fresh cilantro and a drizzle of extra virgin olive oil enhance the earthy undertones, while minimal salt and pepper keep it as heart-friendly as it is delicious. Perfect as an appetizer or light main course, this ceviche is gluten-free, low-carb, and ready to impress with its vibrant presentation and bold taste. Serve it chilled and enjoy a dish that’s as good for your heart as it is for your taste buds.
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Recipe Information
Ingredients
- 1 pound fresh white fish (such as tilapia or snapper), skinned and deboned
- 6 whole limes, juiced
- 1 whole lemon, juiced
- 1 whole orange, juiced
- 1 medium red onion, finely diced
- 1 large tomato, chopped
- 1 medium cucumber, peeled and chopped
- 1 small jalapeño pepper, seeded and finely chopped
- 1 large avocado, diced
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the fish into small, bite-size pieces, approximately 1/2-inch cubes, and place them in a glass or ceramic bowl.
Pour the lime, lemon, and orange juice over the fish, ensuring the fish pieces are completely submerged. The acidity of the citrus juices will 'cook' the fish.
Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally until the fish turns opaque and firms up.
While the fish is marinating, prepare the vegetables and other ingredients. Finely dice the red onion, chop the tomato and cucumber, seed and finely chop the jalapeño, and dice the avocado.
Once the fish is ready, drain off excess citrus juice, reserving about 1/4 cup for added flavor.
Combine the fish with the prepared red onion, tomato, cucumber, jalapeño, avocado, and cilantro.
Add the reserved citrus juice, olive oil, salt, and black pepper. Gently toss all ingredients together until well mixed.
Taste and adjust seasoning if necessary.
Serve the ceviche in bowls or on plates, and enjoy immediately for the freshest taste.
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 34.9 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4528 mg | 96% | |
*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.
