Lime Ceviche
Dive into the vibrant, zesty world of Lime Ceviche, a refreshing seafood dish that’s as flavorful as it is easy to prepare. This no-cook recipe features tender bites of fresh white fish and shrimp, “cooked” to perfection in a tangy marinade of freshly squeezed lime and lemon juice. Tossed with juicy Roma tomatoes, crisp cucumber, creamy avocado, and fragrant cilantro, this ceviche offers a symphony of textures and bold, bright flavors. A touch of jalapeño adds just the right kick, while red onion rounds out the dish with its subtle bite. Perfect for summer gatherings or light lunches, this ceviche is best served chilled with crunchy tortilla chips for dipping. Ready in under an hour, it’s an effortlessly elegant dish that’s both healthy and satisfying.
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Recipe Information
Ingredients
- 1 lb fresh white fish (cod, snapper, or halibut)
- 0.5 lb raw shrimp, peeled and deveined
- 8 whole limes, juiced
- 1 whole lemon, juiced
- 2 whole Roma tomatoes, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup cilantro, chopped
- 1 whole jalapeño, seeded and minced
- 0.5 cup English cucumber, diced
- 1 whole avocado, diced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil (optional)
- 2 cups tortilla chips (for serving)
Instructions
Slice the fish fillets into bite-sized pieces (about 1/2 inch cubes) and chop the shrimp into similar sizes.
Place the fish and shrimp into a large glass or ceramic bowl. Avoid using metal as the acid from the citrus can react with it.
Juice the limes and lemon, ensuring there is enough juice to completely cover the seafood. Pour the juice over the fish and shrimp.
Cover the bowl tightly with plastic wrap and refrigerate for 25-30 minutes, or until the fish and shrimp become opaque and firm to the touch (the acid in the lime juice will 'cook' the seafood).
While the seafood is marinating, prepare the vegetables. Dice the tomatoes, finely chop the red onion, cilantro, jalapeño, and cucumber, and cube the avocado.
Once the seafood has finished marinating, drain off excess citrus juice, leaving a small amount for flavor.
Add the diced tomatoes, red onion, cilantro, jalapeño, cucumber, and avocado to the bowl with the seafood.
Season the mixture with salt and black pepper, and drizzle with olive oil if desired. Gently toss everything together to combine.
Taste the ceviche and adjust the seasoning if needed.
Serve the lime ceviche chilled with tortilla chips on the side for dipping, or simply enjoy it on its own.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 17.4 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 486 mg | 37% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4198 mg | 89% | |
*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.
