5 from 3 votes
Classic Ceviche
This Classic Ceviche recipe "cooks" small bites of firm white fish in bright lime and orange juices, then combines it with fresh, crunchy veggies and a bit of jalapeno heat. Serve this fish ceviche with tortilla chips for scooping, as an appetizer or light meal!
Prep Time
25 mins
Additional Time
45 mins
Total Time
1 hr 10 mins
Servings:
8
servings
Calories:
74 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 1 pound mahi mahi I use sashimi-grade mahi mahi from Kowalski's, or cod, snapper, bass, or halibut; sashimi-grade or sushi-grade; skin removed
- 1 cup lime juice freshly squeezed; divided use
- ¼ cup orange juice freshly squeezed; divided use
- 1 cup Roma tomato diced ¼ inch dice; seeds removed
- 1 cup English cucumber diced ¼ inch dice; peeled; or Persian cucumber
- ⅓ cup red onion diced ¼ inch dice
- ⅓ cup cilantro chopped leaves
- 2 tablespoons jalapeno pepper Or more, to taste, minced; seeds removed
- 2 teaspoons lime fresh, zest
- 1 teaspoon kosher salt Morton brand
- ¼ teaspoon black pepper
- 1 large avocado Optional, served on the side, diced or sliced
Instructions
- Cut the fish into ¼"-⅜" cubes. Place the fish in a non-reactive bowl (like glass or ceramic) that is low and wide.
- Add ½ cup of the lime juice and 2 tablespoons of the orange juice to the bowl. Gently fold the fish a few times, to incorporate with the juices. Cover and place in the fridge to marinate for 45 to 60 minutes, folding every 15 minutes to incorporate the juices. Once the exterior of the fish has firmed up and has an opaque appearance (no longer translucent), drain away the juices. If your fish is cut into larger cubes, it will take longer to finish.
- To the drained fish, add the remaining ½ cup of lime juice and 2 tablespoons of orange juice, plus the tomatoes, cucumber, red onion, cilantro, jalapeno, lime zest, salt, and pepper. Fold to combine.
- Taste test and add more salt and/or pepper as desired. Serve with tortilla chips.
Cup of Yum
Notes
- If you like the fish to be more tender in the center, 30 minutes of marinating should be good. If you like the fish to be very firm in the center, let the fish marinate for up to 2 hours - just know that the fish can then take on a tough texture.
Nutrition Information
Calories
74kcal
(4%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.3g
(2%)
Cholesterol
41mg
(14%)
Sodium
344mg
(14%)
Potassium
408mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
481IU
(10%)
Vitamin C
23mg
(26%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 74
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 344mg | 14% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 23mg | 26% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.