Low Fat Classic Fish Ceviche
Bright, zesty, and irresistibly refreshing, this Low Fat Classic Fish Ceviche is the ultimate healthy appetizer or light meal. Made with tender cubes of fresh white fish "cooked" in a tangy medley of lime and lemon juice, this no-cook recipe bursts with vibrant flavors and colors from red onion, juicy tomatoes, creamy avocado, crisp cucumber, and a hint of jalapeño spice. Fresh cilantro adds a fragrant finish, while the short 25-minute prep time ensures you can whip this up quickly and effortlessly. Perfect for those looking for a low-fat, protein-packed recipe that's both nutritious and satisfying, this dish is best served chilled, making it ideal for warm-weather gatherings or as a refreshing starter for any occasion. With its combination of fresh ingredients and bold flavors, this ceviche is a showstopper you'll want to make time and time again.
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Recipe Information
Ingredients
- 500 grams fresh white fish fillets (such as tilapia or snapper)
- 8 whole limes
- 2 whole lemon
- 1 whole medium red onion
- 2 whole medium tomato
- 1 whole jalapeño peppers
- 0.25 cup fresh cilantro leaves
- 1 whole cucumber
- 1 whole avocado
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and pat dry the fish fillets with paper towels. Cut the fish into small, uniform cubes, about 1/2 inch in size.
Juice the limes and lemons to make about 1 cup of citrus juice. Ensure there are no seeds in the juice.
Place the fish cubes in a glass or ceramic bowl and cover with the freshly squeezed citrus juice. Ensure the fish is completely submerged. Cover the bowl with plastic wrap and refrigerate for about 15 minutes, or until the fish turns opaque.
While the fish is marinating, finely dice the red onion and soak it in a small bowl of cold water for 5 minutes to reduce its sharpness. Drain and set aside.
Dice the tomatoes, discarding the seeds. Seed and finely dice the jalapeño pepper, being careful to avoid touching your face and eyes.
Peel the cucumber, remove seeds with a spoon, and chop into small cubes. Halve, pit, and dice the avocado.
Chop the fresh cilantro leaves.
Once the fish is opaque, drain off about half of the citrus juice, leaving enough to keep the fish moist.
Add the red onion, tomatoes, jalapeño, cucumber, avocado, and cilantro to the fish. Season with salt and black pepper.
Gently toss all ingredients together until well mixed. Allow the ceviche to sit for an additional 5 minutes to let the flavors meld.
Serve immediately in chilled bowls, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 29.4 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4749 mg | 101% | |
*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.
