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Experience a refreshing and vibrant dish with our Fish Ceviche recipe. This traditional Latin American dish marries the fresh flavors of fish, citrus, and crunchy veggies for a light yet satisfying meal. It's a high-protein, low-carb delight that's perfect for warm weather dining.
Fish Ceviche is fantastic served as is, or you can offer tortilla chips for scooping. For an extra touch, serve it in lettuce cups or atop slices of cucumber for a low-carb serving option.
1 lb fresh, firm white fish (like sea bass, halibut, or cod), diced
1 cup fresh lime juice
1 small red onion, finely chopped
1 jalapeno, seeds removed and finely chopped
1 cup chopped fresh cilantro
1 cucumber, diced
1 tomato, diced
Salt and pepper to taste
Avocado slices and additional cilantro for garnish
In a glass or ceramic bowl, combine the diced fish and lime juice. Ensure the fish is completely covered in the juice. Cover the bowl and refrigerate for about 2-3 hours. The fish is "cooked" when it becomes opaque and firm.
After the fish has "cooked", drain off about half of the lime juice.
To the bowl, add the red onion, jalapeno, cilantro, cucumber, and tomato. Mix gently to combine.
Season with salt and pepper to taste.
Serve the ceviche chilled, garnished with avocado slices and a sprinkle of extra cilantro.
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