0 from 9 votes
Classic Ceviche Recipe
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.
Prep Time
15 mins
Marinading:
30 mins
Total Time
45 mins
Servings: 8
Calories: 135 kcal
Course:
Appetizer
Cuisine:
South American
Ingredients
- 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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.