Basic Ceviche recipe

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Ingredients

1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper
⅓ cup chopped green onion
1 jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

Nutrition Info

78.1 calories
carbohydrate: 3.6 g
cholesterol: 21.1 mg
fat: 1.2 g
fiber: 0.8 g
protein: 12.8 g
saturatedFat: : -
servingSize: -
sodium: 37.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place fish into a flat dish, cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.

  2. Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl, add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Recipe Yield

8 servings

Recipe Note

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

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