Classic Ceviche Recipe

Name: Classic Ceviche Recipe
Prep time: 15 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 lb. white fish; ½ cup lime juice; ¼ cup orange juice; 2 Tbsp. lemon juice; 2 Tbsp. olive oil; ½ cup red onion; 1 jalapeño seeded; 1 cup tomatoes; 1 cup seedless cucumber; 1 cup avocado; ½ cup cilantro; 1 - 1½ tsp. salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Marinading:
30 mins
Total Time
45 mins
Servings
8
Calories
135 kcal
Course
Appetizer
Cuisine
South American

Classic Ceviche Recipe

Wren Wallace

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This Ceviche Recipe is not only super simple, but it's also so impressive served at a party. Boiled fish is marinated in a citrus blend, then tossed with diced onion, tomato, cucumber, pepper, and cilantro for a fresh burst of flavor.

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Ingredients

Servings

1 lb. white fish such as seabass, cod, or sole
½ cup lime juice fresh
¼ cup orange juice fresh
2 Tbsp. lemon juice fresh
2 Tbsp. olive oil
½ cup red onion finely diced
1 jalapeño seeded finely diced
1 cup tomatoes finely diced
1 cup seedless cucumber finely diced
1 cup avocado finely diced
½ cup cilantro finely chopped
1 - 1½ tsp. salt to taste

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Instructions

Bring a large pot of water to a boil. Cut fish into ½-inch pieces. Once the water is boiling, add fish and cook for 1 minute, or until it’s cooked through and no longer translucent.
Immediately remove the fish so it stops cooking and immerse in a large bowl that is filled with ice water. Once the fish is cool enough to touch, drain it in a colander.
Combine the lime juice, lemon juice, orange juice, olive oil, fish and salt in a large bowl. Gently stir the fish until it’s coated in the sauce, being very careful not to overmix it and break apart the fish too much. Marinade in the refrigerator for 10 minutes.
While the shrimp are marinating, finely dice the tomatoes, cucumber, onion, and jalapeño. Mix vegetables in with the shrimp. Marinate in the refrigerator for at least another 10 minutes.
Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!

Notes

How to prep ahead of time: Fish ceviche ingredients can be prepared up to a day or two in advance if stored in the fridge, but wait to mix in the marinade, cilantro, and avocado until ready to serve.
How to store: Place any leftover ceviche in an airtight container with plastic wrap tightly covering the surface. Store in the refrigerator for up to 2-3 days. The plastic keeps the avocado from being exposed to air and turning brown.
How to freeze: You should not freeze ceviche due the ingredients.

Nutrition Information

Show Details

Calories 135kcal (7%) Carbohydrates 6g (2%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 28mg (9%) Sodium 392mg (16%) Potassium 387mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 306IU (6%) Vitamin C 18mg (20%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 135 kcal

% Daily Value*

Calories	135kcal	7%
Carbohydrates	6g	2%
Protein	12g	24%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	28mg	9%
Sodium	392mg	16%
Potassium	387mg	8%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	306IU	6%
Vitamin C	18mg	20%
Calcium	18mg	2%
Iron	1mg	6%