Description
A refreshing and zesty Peruvian ceviche recipe that highlights the flavors of fresh fish and citrus.
Ingredients
Scale
- 1 pound fresh white fish fillets (such as tilapia or cod), diced into 1/2-inch pieces
- 1 cup fresh lime juice (about 8–10 limes)
- 1/2 cup fresh lemon juice (about 4–5 lemons)
- 1 medium red onion, thinly sliced
- 1 cup diced tomatoes (about 2 medium tomatoes)
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced (optional)
- Tortilla chips or tostadas, for serving
Instructions
- In a large glass or ceramic bowl, combine the diced fish with the lime and lemon juice. Make sure the fish is fully submerged in the juice. Cover and refrigerate for at least 2 hours, or until the fish is opaque and ‘cooked’ by the citrus juices.
- After the fish has marinated, drain about half of the citrus juice, leaving some for flavor.
- Add the sliced red onion, diced tomatoes, chopped cilantro, jalapeño, salt, and black pepper to the fish. Gently toss to combine all the ingredients.
- If using, gently fold in the diced avocado just before serving.
- Serve the ceviche chilled with tortilla chips or on tostadas.
Notes
- For added flavor, consider marinating the fish overnight for a more intense citrus taste.
- You can also substitute the white fish with shrimp or scallops for a different seafood twist.
- Prep Time: 15 minutes
- Cook Time: 2 hours (marinating time)
- Category: Appetizer
- Method: Marinating
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg