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Ceviche Recipe | What's For Dinner

Ingredients

1 lb fresh white fish (sea bass or tilapia), diced3/4 cup fresh lime juice1/4 cup fresh lemon juice1/2 small red onion, thinly sliced2 medium Roma tomatoes, seeded and diced1 small jalapeño, seeded and minced1/4 cup fresh cilantro, chopped1 medium ripe avocado, diced1 tsp salt4 oz tortilla chips or tostadas

Instructions

1

Place the diced fish in a non-reactive bowl. Pour the lime and lemon juice over the fish, making sure all pieces are submerged. Cover and refrigerate for 15-25 minutes until the fish turns opaque.

Tip: Use the freshest fish possible since it's essentially raw. The acid 'cooks' the outside but doesn't reach safe temperatures, so quality matters.

2

While the fish cures, soak the sliced red onion in cold water for 5 minutes to mellow its bite. Drain well.

3

Drain most of the citrus juice from the fish (leave a little). Gently fold in the red onion, tomatoes, jalapeño, cilantro, and salt.

4

Top with diced avocado. Serve immediately with tortilla chips or on tostadas.

Nutrition per Serving

260kcal

Calories

26g

Protein

18g

Carbs

10g

Fat

5g

Fiber

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Ceviche

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